3 lg Eggs, beaten 1/2 c Carrots, shredded
1 1/2 c Skim milk 1 lb Regular crabmeat
3/4 c Swiss cheese, grated 1/2 ts Nutmeg
2 tb Cream cheese, softened 1/4 ts White pepper
1 tb Onion, minced 1 pn Salt
1/4 c Parsley, chopped
pastry for 2 crust pie
Roll out dough thinly and cut into 2″ diameter circles with a cookie
cutter. Lightly press dough circles into oiled tart shells. Prick dough
with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set
aside. Mix together remaining ingredients and spoon into tart shells,
filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or
until a toothpick inserted comes out clean.
Yields
6 servings