Shelly's Recipe

MONTEREY CRAB QUICHE WITH HERBS

Category: Quiche and Savory Tarts / Tartlettes

1 single pie crust
3 large eggs, beaten1 1/2 c. half & half cream
2 Tbsp. finely chopped fresh chives or 1 tsp. dried
2 Tbsp. finely chopped fresh parsley or 1 tsp. dried
2 Tbsp. finely chopped fresh cilantro 1 tsp. dried
1/2 tsp. Old Bay Seafood seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. ground nutmeg
1/2 c. shredded or grated Monterey Jack cheese
1/2 c. shredded or grated Swiss cheese
1/2 lb. lump crabmeat, picked over

Preheat oven to 375 degrees.

Open pie crust on a work surface. Press out any cracks. Arrange dough in a 9-inch pie dish. Press in pan to fit well.

In a large bowl, whisk items 2-10 together. Stir in items 11-13 and pour into prepared pie crust. Bake for 40 to 45 minutes or until quiche is set and light golden. Cool on a rack for 15 minutes before cutting into wedges.