3 lg Eggs, beaten
1 1/2 c  Skim milk
3/4 c  Swiss cheese, grated
2 tb Cream cheese, softened
1 tb Onion, minced
1/4 c  Parsley, chopped
1/2 c  Carrots, shredded
1 lb Regular crabmeat
1/2 ts Nutmeg
1/4 ts White pepper
1 pn Salt

pastry for 2 crust pie

Roll out dough thinly and cut into 2″ diameter circles with a cookie
cutter. Lightly press dough circles into oiled tart shells. Prick dough
with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set
aside. Mix together remaining ingredients and spoon into tart shells,
filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or
until a toothpick inserted comes out clean.