Crab Quiche

Having a great quiche recipe is so important, you can make it for any meal of the day & it is great for left overs. Using a store bought pie crust make this an easy, elegant meal. This great dish comes from Gourmet Magazine.

1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crab meat, picked over

4 large eggs

2 cups heavy cream

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon seafood seasoning such as Paul Prudhomme's

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

2 oz coarsely grated Monterrey Jack cheese (1/2 cup)

2 oz coarsely grated Swiss cheese (1/2 cup)

1 ready made pie crust
Directions
If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crab meat.
Pour into ready made crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack 15 minutes.