1. Heat olive oil in a pan; add onion & cook for 5 minutes, or until softened but not brown, followed by garlic for another 30 seconds. 2. Add a splash of wine & cook for 1 – 2 minutes, or until most of the wine has evaporated. 3. Lightly whisk the eggs in a large bowl followed by the milk or cream; add the crabmeat, cheese, parsley & the onion mixture. 4. Season with nutmeg and salt & pepper to taste; mix well. 5. Carefully spoon the mixture into the tart shells, taking care not to overfill them; bake in a preheated 375F oven for 25 – 30 minutes. 6. Serve hot or at room temperature, garnished with fresh dill sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
