Crabmeat-Parmesan Quiche - cooking recipe

Ingredients

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

Preparation

Set oven to 400 degrees (oven rack set to bottom-lowest position).
Fit the prepared pastry into the 10-inch pie plate; fold edges under and crimp edges as desired.
Using a fork, prick holes in the pastry all over.
Fill with pie weights or dried beans.
Place the pie plate on a baking sheet and bake for 8 minutes; remove the pie weights; cool.
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.
In a large bowl whisk together eggs, cream, salt and parmesan cheese.
Add in the crab mixture; mix to combine and season with black pepper.
Pour into prepared pie crust.
Bake quiche (on top of a baking sheet) for about 35-40 minutes or until set.
Let stand for 15 minutes before serving.