- 1 baked pie crust
- 1 [5-ounce / 142-mL] can crabmeat, drained
- 5 eggs
- 1/2 cup [125 mL] grated Gruyere cheese
- Salt and pepper, to taste
- Pinch nutmeg [optional]
- 1 1/2 cups [375 mL] heavy cream [35%]
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- Preheat oven to 375°F [190°C].
- Evenly spread drained crabmeat into pie crust.
- Into a bowl, whip together eggs, grated Gruyere cheese, salt, pepper, nutmeg [if desired] and cream.
- Pour mixture into pie crust.
- Bake into preheated oven, for 30 to 35 minutes.
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