- 1 8 inch pie shell
- 1/2 small onion, chopped
- 8 oz. cream cheese
- 1/2 lb. swiss cheese, grated
- 5 large eggs
- 1 cup milk (or half-and half)
- crab meat (as much as you'd like)
Preheat oven to 425 degrees. Saute onion in butter until translucent. Cover the bottom of the piecrust with the cream cheese, cut into small pieces. Add the crab and onion and top with the swiss cheese. Mix together the milk and eggs (add a little nutmeg) and pour over the top. Bake for 15 minutes; reduce temperature to 350 degrees and bake for another 30 minutes.
We like to serve with a small salad.