Crabmeat Parmesan Quiche

Submitted by LMillerRN

"From Southern Living."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 0.5 (15 ounce) package refrigerated pie crusts
• 3 -4 green onions, chopped
• 2 teaspoons olive oil
• 2 (6 ounce) cans lump crabmeat, rinsed and drained
• 1 teaspoon grated lemon rind
• 1⁄2 teaspoon Old Bay Seasoning
• 1⁄8 teaspoon ground red pepper
• 1 cup half-and-half
• 3 large eggs
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (5 ounce) package shredded parmesan cheese

directions

1. Unfold piecrust, and place on a lightly floured surface. Roll to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate; fold edges under, and crimp.
2. Bake on lowest oven rack at 400° for 8 minutes. Cool.
3. Sauté chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; sauté 2 minutes.
4. Whisk together half-and-half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into prepared crust.
5. Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.