Ingredients
1 sheet refrigerated pie crust1 can (6 ounces) lump crabmeat, drained1 cup shredded Swiss cheese2 green onions, thinly sliced3 large eggs, beaten1 cup half-and-half cream1/2 teaspoon salt1/2 teaspoon grated lemon zest1/4 teaspoon ground mustardDash mace1/4 cup sliced almonds
Preparation
Preheat oven to 450°. Line a 9-in. tart pan with unpricked crust; line with heavy-duty foil. Bake for 5 minutes. Remove foil; reduce oven temperature to 325°.
Arrange crab evenly in baked crust; top with cheese and green onions. Combine remaining ingredients except almonds; pour into tart shell. Sprinkle top with almonds.
Bake until set, 45 minutes. Let stand for 10 minutes before serving.
