Crab Quiche With Hollandaise

• Pastry for single-crust pie (9 inches)
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 cup shredded cheddar-Monterey Jack cheese
• 3/4 cup frozen asparagus stir-fry vegetable blend, thawed
• 1/4 cup finely chopped onion
• 3 large eggs
• 1 cup evaporated milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon seafood seasoning
• 1/8 teaspoon hot pepper sauce
• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 cup butter, melted
• Dash pepper

1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
2. In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
3. Bake at 375u0b0 for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
4. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.

pastry, crabmeat, cheddarmonterey, frozen asparagus, onion, eggs, milk, salt, pepper, seafood seasoning, hot pepper, egg yolks, water, lemon juice, butter, pepper

Taken from www.tasteofhome.com/recipes/crab-quiche-with-hollandaise/ (may not work)