Crab Artichoke Quiche

INGREDIENTS
1    pastry for 9 inch pie dish
1    tablespoon butter
2    tablespoons shallots, chopped
2    cans (2.45 ounce) crab meat
1    jar (8 ounce) marinated artichoke hearts, drained, chopped
3    eggs, beaten
1    cup half-and-half
1    dash each salt, white pepper, nutmeg
1    tablespoon flour
1 ½  cups shredded Swiss or Jack cheese
¼   cup dried parsley

METHOD

Preheat the oven to 325 F. Grease the 9 inch pie plate and put the pastry into the dish. Pre-bake the pie shell for 4 to 5 minutes and set aside.

In a medium skillet, melt the butter over medium heat and add the shallots. Cook for 3 to 4 minutes and add the crab and artichoke hearts. Remove from the heat and mix well, allowing the mixture to cool. In a medium bowl, add the half-and-half to the beaten eggs along with the salt, pepper and nutmeg. Pour this mixture into the cooled crab mixture. Stir in the flour, cheese and parsley, mixing well.

Pour the crab and egg mixture into the prepared pie dish and spread evenly. Place into the oven and cook for 25 to 30 minutes until the mixture is solid (check by inserting a toothpick. It should come out clean) Remove from the oven and allow the quiche to cool before serving. Will serve at least 6 to 8 people.