Crab Quiche

• 1/2 lb crabmeat
• 4 large eggs
• 2 cups heavy cream
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup grated monterey jack cheese
• 1/2 cup grated swiss cheese
• 1 frozen pie crust

1. Preheat oven to 375u0b0F.
2. Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
3. Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
4. Cool in pie plate on rack for 15 minutes.
5. *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

crabmeat, eggs, heavy cream, fresh chives, fresh parsley, salt, black pepper, nutmeg, grated monterey, swiss cheese, frozen pie crust

Taken from www.food.com/recipe/crab-quiche-149321 (may not work)