2 c  All-purpose flour

    1/2 ts Salt

    1/2 ts Chili seasoning

    1/4 c  Cold margarine, diced

    1/4 c  Lard, diced

    1/2 c  Finely grated Cheddar cheese

      3 tb Cold water

      6 sl Bacon, chopped

      2    Onion, chopped

      4 oz Crabmeat, flaked

      3    Eggs

    2/3 c  Half-and-half

    1/2 ts Mustard powder

    1/4 ts Cayenne pepper

           Salt to taste
           Tomato slices (opt)
           Italian parsley sprigs (opt)
  Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili
  seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
  Add cheese and mix well. Stir in cold water and mix to form a fairly firm
  dough. Knead gently on a floured surface and roll out pastry. Set a 10"
  flouted flan pan with a removable bottom on a baking sheet. Press pastry
  into flutes and trim edge neatly. Prick base with a fork. Line pastry with
  waxed paper and fill with dried beans.
  Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or
  until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2
  minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan
  shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan
  shell. Bake 30-35 minutes or until set and lightly golden. Garnish with
  tomato and parsley, if desired, and serve warm or cold.