Herb Crab Quiche

Directions

• Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
• In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.
• Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.