On the subject of quiches:

Quiche Bretagne

1/4 c. mayo
2 T. flour
2 eggs, beaten
1/2 c. white wine
1 2/3 c. crabmeat ( 7 1/2 oz. can)
drained, flaked
1 c. cooked shrimp
1 8 oz. pkg sliced Swiss cheese
chopped
1/3 c. sliced celery
1/3 c. sliced green onion
1 9in. unbaked pastry shell

Combine mayo, flour, eggs & wine. Mix until well blended. Stir in crab, shrimp, cheese, celery & onion. Pour into pastry shell. Bake 350 35-40 min.
6 servings.

Athena in DE N

Note! I serve this as part of a French Fete with Petits Pois Francais, Salade Verte and Tartes Parisiennes.

http://www.nancyskitchen