Quiche)

Instructions

1. 1

   Preheat oven to 450F. Bake pie shell until golden brown. Reduce heat to 350F. Combine egg yolks, cream, salt and nutmeg. Beat egg whites until stiff, fold into

2. 2

   yolk mixture. Fold in cheese, pour into pie shell. Bake for 45 minutes or until tester inserted into center of pie comes out clean. Let stand 5 minutes. Seafood Sauce: Drain and flake 1 tin crabmeat. Saute in butter. Blend in 2 tablespoons of all purpose flour and a pinch of salt. Add 1 cup light cream. Cook while stirring until thickened. To serve, pour sauce over slices of quiche and garnish with cheery tomatoes sliced in two. Serve with a smooth and spicy Pinot Noir wine.