Blue Crab Quiche

For a crustless version of this crab quiche, omit the pie crust.

12 ounces blue crab meat (drained)
1 medium onion
8 ounces shredded Gruyere cheese
6 large organic eggs
3/4 cup organic whipping cream
1/4 teaspoon fresh ground nutmeg
dash of salt
pinch of black pepper
2 tablespoons oil olive
pie crust

Preheat oven to 350° F. Finely chop the onion and saute in olive oil until carmalized.

Mix eggs, cream, nutmeg, salt and pepper.

Grease the bottom and sides of a pie pan with olive oil. Layer the onions, crab, and cheese in the pan. Slowly pour the egg and cream mixture into the pan.

Bake for 40 minutes until a knife comes out clean from the center. Let stand for 15 minutes before serving.