Crab Quiche [filling]

For crust, see Spinach Quiche recipe.

For filling

* 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
* 4 large eggs
* 2 cups heavy cream = 473 ml
* 2 tablespoons finely chopped fresh chives
* 2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped fresh cilantro
* 1/2 teaspoon seafood seasoning such as Paul Prudhomme's
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon freshly grated nutmeg
* 2 oz coarsely grated Monterey Jack cheese (1/2 cup) = 57 gr
* 2 oz coarsely grated Swiss cheese (1/2 cup) = 57 gr

* Mix together and put in crust!