1 pie shell
3 lightly beaten eggs
1 c. milk
1/2 c. heavy whipping cream
1/4 c. sliced green onion
1/2 tsp. salt, kosher if possible
1/4 tsp. black pepper
pinch of nutmeg
1 can lump crabmeat, drained
1 c. shredded Swiss cheese
1 1/2 tbsp. all-purpose flour

Line pie shell with foil and bake at 450°F for 5 minutes. Remove foil and bake for 3 to 5 minutes. Remove from oven. Reduce heat to 325°F.

In a bowl, stir eggs, milk, cream, onion, salt, pepper and nutmeg. Stir in the crabmeat. Combine well the cheese and flour in a big bowl. Fold egg mixture into the cheese mixture.

Pour mixture into pie shell.

Bake at 325°F for 35 to 40 minutes or until knife comes out clean from center of quiche. If needed, cover edge of crust with foil to prevent browning. Let stand for 10 minutes.

NOTE: Ham, bacon or chicken could be substituted for the crab.