Crab Meat Quiche

Directions

Combine the crab meat, celery, onion, parsley, and sherry, and refrigerate at least one hour.

Sprinkle the inside of a partly baked pastry shell with the crab meat mixture.

Combine eggs, milk, cream, nutmeg, salt, and pepper in blender three seconds and pour in pie shell.

Bake 15 minutes at 450℉ (230℃) then reduce the oven temperature to moderate 350℉ (180℃) F and bake until a knife inserted one inch from the pastry edge comes out clean.

Serve immediately.