For those with difficulty swallowing the crust, individual portions of filling may be baked in small ramekins in the same manner as the quiche.
1 stick cold unsalted butter
1/8 teaspoon salt
1 1/2 cups unbleached flour
2 tablespoons ice water
2 tablespoons melted butter
2 tablespoons minced shallots or green onions
1/2 cup grated Swiss or Gruyere cheese
1 1/2 cups crab meat
1 cup light cream
4 eggs, beaten
2 tablespoons dry sherry or dry vermouth
1 tablespoon tomato paste
1 tablespoon flour
1/8 teaspoon salt pepper
pinch cayenne pepper
1/4 teaspoon nutmeg
In a medium bowl cut the butter into the salt and flour using a pastry blender or two sharp knives until the butter pieces are the size of small peas. In a small bowl whisk the egg and ice water together and add to the flour mixture, mixing with a fork. Turn out onto a waxed paper-covered surface and knead with the heel of your hand until the pastry is smooth and holds together in a ball. Roll out and fit into the bottom and sides of a 9-inch pie plate. Patch where needed. No need to be fussy here. Refrigerate.
Preheat the oven to 375 degrees. In a skillet heat the butter and sauté the onions until tender. Line the unbaked pie shell with 1/4 cup grated Swiss or Gruyere cheese. Cover with the crab meat. In a large bowl mix the cream, eggs, onions, sherry, and tomato paste. Make a paste with flour and a little of the liquid. Add the paste to the liquid and mix well. Season with salt, pepper, cayenne, and nutmeg, and pour the mixture over the crab meat. Cover with the remaining grated cheese. Bake for about 30 minutes in the lower third of the oven, until the filling has puffed and the top is brown.
If refrigerated, let the quiche come to room temperature, then bake for 15 minutes or so in a 375 degree oven. Let stand for 20 minutes before serving.