Ingredients:
1 pie crusts, thinly rolled
1 cup mushrooms, sliced
2 tablespoons brandy or 2 tablespoons lemon juice
1 cup crab ( canned or cooked fresh)
1/4 cup swiss cheese or 1/4 cup cheddar cheese, grated
3 eggs
1 tablespoon flour
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 cup cream
Directions:
Line 8 2″ aluminum tart pans with thinly rolled pastry.
Preheat oven to 375F.
Combine and stir mushrooms with brandy or lemon juice.
Shred crab, removing any hard parts.
Fill each tart with alternate layers of mushrooms, crab and grated cheese.
Beat eggs, flour, nutmeg, salt and cream.
Pour equally over each tart.
Place in baking pan and bake 20-30 mins or until custard is set, and top is golden brown.
If you are preparing this in advance, cool thoroughly and wrap each tart in square foil. Refrigerate or freeze.
To reheat, unwrap and place in a 375F oven 10-15 mins.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.