Chesapeake Crab Quiche

  • 1 can Bay Beyond® Backfin Lump Crabmeat
  • 1 9-inch pie shell
  • 2 tbsp. onion, chopped
  • 2 tbsp. butter
  • 2 eggs, slightly beaten
  • 1 cup heavy cream
  • 1/8 tsp. ground nutmeg
  • 3/4 cup Swiss cheese, grated
Preheat oven to 375 degrees. Sauté onion in butter. Whisk eggs, add cream and sautéed onion. Season with nutmeg, salt and pepper (if desired). Spread drained crabmeat and cheese in bottom of pie shell. Pour egg mixture over top of crab and cheese. Bake 30 to 40 minutes or until golden. Serves four.

(Optional: Garnish the top with Chesapeake Bay Seasoning).
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