Capered Crab Quiche

• 1 frozen 9-inch deep dish pie crust, thawed
• 1/2 cup shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 4 eggs, beaten
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1/2 cup French onion dip
• 1/2 cup heavy cream
• 1 cup cooked crabmeat, flaked
• 2 tablespoons small canned capers, drained
• Garnish:
• 6 parsley sprigs

1. Heat oven to 350 degrees. Sprinkle cheeses evenly over crust. In large bowl, beat together eggs, salt, nutmeg, lemon juice, dip, and cream on low speed until well mixed. Stir in crabmeat and capers. Spoon evenly over cheeses. Bake for 25-30 minutes until center is set and edges are golden. Cool 5-10 minutes before serving. Cut into wedges to serve. Garnish each wedge with a parsley sprig.

dish pie crust, cheddar cheese, swiss cheese, eggs, salt, ground nutmeg, lemon juice, onion, heavy cream, cooked crabmeat, capers, parsley sprigs

Taken from www.epicurious.com/recipes/member/views/capered-crab-quiche-1201581 (may not work)