Parmesan Crab Quiche

I'm a firm believer in the old adage, "If it ain't broke, don't fix it.", and there's nothing "broke" about the mix of eggs, cheese, and sweet, succulent crabmeat.  In keeping with the theme begun with yesterday's post, I give you "Parmesan Crab Quiche".
Everything about this pie is elegant.  No one will ever guess it took you just minutes to prepare.

What's In It:


1 refrigerated pie crust (I use Pillsbury's.  I can't make it better, so I don't even try.)
3 green onions, chopped
2 tsp. olive oil
12-16 oz lump crabmeat (This time, you can scrimp.  The mix of onions and cheese will cover for you.)
1 tsp. grated lemon rind
1/2 tsp. Old Bay seasoning (Use the powder as the liquid is much more potent)
1/8 tsp. cayenne pepper, ground
1 c. half-and-half
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/4 tsp. sea salt, finely ground
1/2 tsp. freshly ground black pepper
3/4 c. freshly grated parmesan cheese (No powder this time, please.  Get out the grater.  It matters!)


How To Make It:


Preheat oven to 400 degrees.
Bake piecrust for 8 minutes or until lightly browned.  Set aside to cool.
Saute onions in olive oil over medium heat for 2 minutes.
Stir in crabmeat and next 3 ingredients.  Saute for an additional 2 minutes.
In large bowl whisk together half-and-half and next 3 ingredients.
Add cheese and crab mixture.  Stir well.  Pour into cooled crust.
Bake on lowest rack for 35 to 40 minutes or until set. (Middle of pie will be set on top but still "jiggle" slightly.)
Let stand 15 minutes before slicing.




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