Crab Quiche
from https://www.tasteofhome.com/

Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste of Home Test Kitchen

Reviewers confirmed using either imitation crab meat or real were equally good.

1 sheet refrigerated pie crust (or make your own 1-crust pie pastry)
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped (or use real crabmeat)

Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer.

Immediately sprinkle 1/2 cup cheese over crust.

Reduce oven heat to 375°. In a skillet, saute red pepper and onions in butter until tender.

In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.