|Crabmeat/One 9 ounce can chunk-style tuna, drained and flaked||1⁄2 Pound, drained, flaked|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Diced pimento||2 Ounce, drained (1 Jar)|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 425°.
Press pastry over bottom and up sides of a 1 1/2-inch-deep, 9-inch quiche dish or pie pan.
Place a piece of foil inside pastry shell and partially fill with uncooked beans or rice.
Bake in a 425° oven for 10 minutes.
Lift off foil and beans; return pastry to oven for 5 more minutes or until lightly browned.
Remove from oven and let cool slightly.
Reduce oven temperature to 350°.
In even layers, distribute crab, Swiss cheese, Parmesan cheese, green onion, and pimento in pastry shell.
In a bowl, beat eggs, milk, salt, pepper, and nutmeg; pour over layers in shell.
Bake for 45 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.
Garnish with parsley.