1 ready made pie crust or your favorite recipe
1/2 lb imitation crabmeat, cooked
1/2 cup slice black olives
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Monterey Jack cheese
1/2 cup grated Swiss cheese
Preheat oven to 375. Line the pie shell with foil and fill with dried bean or a pie weight. Bake until shell is lightly golden along rim and set, about 20 minutes. Remove foil and weights and bake until bottom and side are pale golden, about 10 minutes more. Cool completely.
In a bowl combine the eggs, cream, chives, parsley and cilantro, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses, olives and imitation crabmeat. Pour the mixture into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate for about 10 minutes before trying to cut. Serves 8.