In a large bowl, whisk together the eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheese and crabmeat.
Pour filling into pie crust (you may have a tiny bit that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.
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