Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Eggs, beaten |
| 1½ cup | Skim milk |
| ¾ cup | Swiss cheese, grated |
| 2 tablespoons | Cream cheese, softened |
| 1 tablespoon | Onion, minced |
| ¼ cup | Parsley, chopped |
| ½ cup | Carrots, shredded |
| 1 pounds | Regular crabmeat |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | White pepper |
| 1 pinch | 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 ½ inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.