Crab Quiche - cooking recipe

Ingredients

3 (6 oz.) cans crabmeat
1/2 lb. Swiss cheese
6 eggs
1/2 c. sherry (dry, cooking)
3 c. light cream (1 1/2 pt.)
2 tsp. salt
1 tsp. nutmeg
1/2 tsp. pepper

Preparation

Drain and flake crabmeat.
Grate cheese and toss lightly with crab.
Put all other in large mixing bowl and beat well.
Preheat oven to 425\u00b0.
Take 2 pie crust bottoms; put cheese and crab in crust and pour custard over top.
Bake at 425\u00b0 for 15 minutes. Continue baking at 325\u00b0 for 20 to 30 minutes until done.
Insert clean knife in center, if comes out clean it's done.
Cool about 10 minutes.
Can freeze for about 1 month.