Variation of the original recipe. Sweet flakes of crab meat and fresh asparagus baked in a cheesy quiche with a flakey crust. A great brunch or dinner item.
| 1.75 cups | (425 mL) Flour |
| .75 tsp | (3 mL) Salt |
| .75 cup | (175 mL) Tenderflake® Lard |
| 4 tbsp | to 5, (60-70 mL) Ice water |
| .5 lb | (225 g) Asparagus, blanched, chopped |
| 1 | (120 g) Can crab meat |
| 1 cup | (250 mL) Grated Swiss cheese |
| 1 tbsp | (15 mL) Flour |
| 3 | Eggs, beaten |
| 1.25 cups | (300 mL) Half and half (10 %) cream |
| .5 tsp | (2 mL) Salt |
| 2 tbsp | (30 mL) Freshly grated Parmesan cheese |
| Chopped fresh dill |
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 375°F (190°C).
ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) tart pan or pie plate. Transfer into tart pan or pie plate. Trim edges with a pairing knife or flute with floured fork or fingers. Place on a baking sheet.
ARRANGE asparagus in the bottom of the pastry. Sprinkle crab meat over asparagus. Combine Swiss cheese and flour. Sprinkle over crab meat.
WHISK eggs, cream and salt in a small bowl. Pour into shell and sprinkle with Parmesan.
BAKE in preheated oven for 40-45 minutes or until filling in center is set. If filling gets too dark during baking cover loosely with aluminum foil to prevent over browning.
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