Imitation Crab Quiche

• 1 (9-inch) pie crust
• 1/2 c. mayonnaise
• 1/2 c. milk
• 2 eggs, beaten
• 1 Tbsp. cornstarch or flour
• 1 1/2 c. meat or vegetables
• 1/2 c. onion, grated (optional)
• salt and pepper to taste
• 1 stick margarine or butter
• 3 Tbsp. flour
• 1 bunch parsley
• 1 medium onion
• 2 stalks celery
• 1 clove garlic
• 6 green onions
• 1 1/2 c. boiling water
• 2 cubes chicken bouillon
• 1/2 tsp. Kitchen Bouquet (optional)
• 1 Tbsp. yellow prepared mustard
• salt, black pepper and cayenne pepper to taste
• 1 pinch thyme
• 1 lb. shrimp (raw), peeled, or frozen crawfish tails*

1. Melt margarine in Dutch oven over medium-low heat.
2. Add flour; stir frequently, allowing flour to cook for 10 minutes.
3. Flour may turn light gold, but should not brown.
4. Chop fine in food processor:
5. parsley, onion, celery and garlic.
6. Chop green onion bottoms with knife; snip tops with scissors.
7. Add chopped vegetables to roux.
8. Stir to blend, then cover and simmer until wilted.
9. Add water slowly, while stirring to blend.
10. Add rest of ingredients, except shrimp.
11. Simmer, covered, for at least 30 minutes.
12. Check frequently to be sure gravy doesn't stick.
13. Add water if needed.

crust, mayonnaise, milk, eggs, cornstarch, meat, onion, salt, margarine, flour, parsley, onion, stalks celery, clove garlic, green onions, boiling water, chicken bouillon, kitchen, mustard, salt, thyme, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007716 (may not work)