Crab Quiche

By smolson

Ingredients

• 1 sheet refrigerated pie pastery
• 4 eggs
• 2 c heavy whipping cream
• 2 tbsp minced chives
• 2 tbsp minced frest cilantro
• 2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
• 1/2 tsp salt
• 1/2 tsp seafood seasoning
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 1 can (6-1/2oz) lump crabmeat, drained
• 1/2 c shredded swis cheese
• 1/2 c shredded monterey jack cheese
• fresh chives optional

Preparation

Step 1

Preheat oven to 450.
Unroll pastry into a 9 in pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 for 8 min. Remove foil; bake 5-7 min longer or until lightly browned. Cool on a wire rack.

In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.

Bake at 375 for 40-45 min or until a knife inserted near the center comes or clean. Let stand for 15 min befor cutting. Garnish with fresh chives if desired.