Crabmeat-Parmesan Quiche

• 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

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.

green onions, garlic, butter, lump crabmeat, lemon rind, bay seasoning, cayenne pepper, cream, eggs, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/crabmeat-parmesan-quiche-176885 (may not work)