Crabmeat Quiche With Whole Wheat Crust

• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 pound gruyere cheese
• 6 ounces crabmeat
• 3 eggs
• 1 tablespoon flour
• 3/4 teaspoon Old Bay Seasoning
• 1 teaspoon grated lemon zest
• 1/2 tablespoon butter melted and cooled
• 1/2 cup whole milk Do not use skim, it will not firm up when cooking

1. Combine flour and salt
2. Cut in shortening until uniformly crumbly, one quarter cup at a time
3. Add 1 Tbsp of cold water to one area at a time, mixing it in gently with a fork until absorbed before adding the next Tbsp. Do not over mix. You will need about 5-6 Tablespoons of water.
4. When moist enough, gently gather the dough into a ball and pat together. Roll out and place in a 9 inch pie plate. (I don't chill the dough first)
5. Thinly slice cheese and layer in unbaked crust
6. Spread crabmeat over the cheese
7. Beat eggs with 1 Tbsp flour, seasoning and lemon zest until frothy ( about 1 minute).. Stir in milk and melted butter. Pour into pie shell.
8. Bake at 375 degrees for 40-45 minutes. It is done when it domes up in the middle and the center is of custard consistency.

whole wheat flour, salt, vegetable shortening, gruyere cheese, crabmeat, eggs, flour, bay seasoning, lemon zest, butter, milk

Taken from www.yummly.com/recipe/Crabmeat-Quiche-with-Whole-Wheat-Crust-1508662 (may not work)