1 pie shell
3 tbsp. butter
1 bunch green onions, minced
1 sm. onion, minced
1 tbsp. flour
1/4 lb. Swiss cheese, shredded
1/2 lb. peeled crawfish tails, coarsely chopped
1/2 lb. pound fresh lump or jumbo crabmeat
2 1/2 c. milk
1/4 tsp. Tabasco
1 tsp. salt
Generous sprinkling of nutmeg
Line a 10 inch pie plate or quiche dish with the pastry, fluting the edge and pricking the bottom with a fork. Place a piece of foil within the pastry and fill with dried beans or raw rice. Bake shell in a preheated 400 degree oven for 8 minutes. Discard foil and beans and bake 2 or 3 minutes longer. Remove and set aside.
Meanwhile saute onions in butter until slightly browned. Add flour and cook, stirring a few minutes. Remove from heat. Sprinkle cheese, crawfish and sauteed onions evenly over the bottom of the crust.
Beat eggs thoroughly with milk and seasonings then pour over ingredients in shell. Bake in preheated 375 degree oven for 35-40 minutes or until mixture is set and the top nicely browned. Let stand a few minutes before cutting into wedges. Serves 6-8.