Crabmeat-parmesan Quiche

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (10 inch) prepared pie crusts (to fit a 10-inch pie plate)
• 4 green onions, chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 2 tablespoons butter
• 2 (6 ounce) cans lump crabmeat (rinsed and well drained)
• 1 teaspoon grated lemon rind
• 1/2 teaspoon old bay seasoning
• 1 pinch cayenne pepper (or use ground red pepper)
• 1 cup half-and-half cream (or use 18% table cream)
• 3 large eggs
• 1 teaspoon salt (or to taste)
• black pepper
• 3/4 cup grated parmesan cheese

Recipe

• 1 set oven to 400 degrees (oven rack set to bottom-lowest position).
• 2 fit the prepared pastry into the 10-inch pie plate; fold edges under and crimp edges as desired.
• 3 using a fork, prick holes in the pastry all over.
• 4 fill with pie weights or dried beans.
• 5 place the pie plate on a baking sheet and bake for 8 minutes; remove the pie weights; cool.
• 6 in a skillet saute the green onions with garlic over medium heat for about 3 minutes; stir in crabmeat, lemon rind, old bay seasoning and cayenne (or ground red pepper) saaute for another 2 minutes.
• 7 in a large bowl whisk together eggs, cream, salt and parmesan cheese.
• 8 add in the crab mixture; mix to combine and season with black pepper.
• 9 pour into prepared pie crust.
• 10 bake quiche (on top of a baking sheet) for about 35-40 minutes or until set.
• 11 let stand for 15 minutes before serving.