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Crabmeat-Parmesan Quiche

Yield Makes 6 servings

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 3 to 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

How to Make It

  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.