3 lg Eggs, beaten
1 1/2 c Skim milk
3/4 c Swiss cheese, grated
2 tb Cream cheese, softened
1 tb Onion, minced
1/4 c Parsley, chopped
1/2 c Carrots, shredded
1 lb Regular crabmeat
1/2 ts Nutmeg
1/4 ts White pepper
1 pn Salt
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