Crab Quiche

Filling:
½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream [I use about a cup of sour cream and thin it with some milk.]
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded [or just use 1 c. Swiss
Preparation:
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.