Instructions: Method:
MIX flour, salt and paprika in a large bowl. Grate cold butter into the flour mixture. Add diced shortening and rub into the flour using your fingertips until mixture resembles breadcrumbs.

Add ice water one tablespoon at a time. Stir to bind together.

Transfer pastry to a lightly floured work surface and knead very lightly until smooth. Wrap with plastic food wrap and chill for 30 minutes.

Roll out pastry on a lightly floured work surface to a size big enough to fit a 22cm flan tin. Follow method on how to line the flan tin for the previous two recipes. Bake blind in a preheated oven at 190 C for 15 minutes. Remove paper and beans. Bake for a further 15 minutes until lightly golden.

Filling:
2 eggs - lightly beaten
30g cheddar cheese - shredded
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
120ml UHT milk
50ml cream
1 tbsp margarine or butter
50g chicken sausage - sliced thinly
100g sliced big onions
100g crabmeat
1 tbsp chopped spring onions

Method:
ADD beaten eggs to the milk and mix in salt, pepper and mustard; combine well.Melt margarine in a non-stick pan; fry onions until soft, drain on absorbent paper and cool.

Add crabmeat and stir-fry quickly. Dish out immediately. Spread onion mixture evenly into pastry case, sprinkle with crabmeat, top with shredded cheese and chicken sausage. Pour egg mixture into pastry case.

Sprinkle with paprika. Bake in preheated oven at 190 C for 30 to 35 minutes or until filling is set.

Serve quiche while still warm.

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