Buttery Crab Quiche

• 1 unbaked deep-dish pastry shell (9 inches)
• 3 tablespoons all-purpose flour
• 4 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup french-fried onions

1. Bake unpricked pastry shell at 425u0b0 for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell.
2. Bake at 350u0b0 for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

pastry shell, allpurpose, eggs, milk, salt, pepper, ground nutmeg, crabmeat, mushroom stems, swiss cheese, cheddar cheese, parmesan cheese, onions

Taken from www.tasteofhome.com/recipes/buttery-crab-quiche/ (may not work)