Ingredients
- 1 sheet refrigerated pie crust
- 1 cup shredded Swiss cheese divided
- 1 tablespoon unsalted butter
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 3 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup flaked imitation crabmeat chopped
Instructions
- Preheat your oven to 450°F. Fit the pie crust into a 9-inch pie plate, creating a fluted edge. Line the crust with foil and bake for 5 minutes. Remove the foil and bake for an additional 5 minutes, then sprinkle 1/2 cup of Swiss cheese over the warm crust.
- Lower the oven temperature to 375°F. In a skillet, melt butter over medium heat and sauté the red pepper and green onions until tender and fragrant.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, and black pepper. Fold in the chopped imitation crabmeat, the sautéed red pepper and onions, and the remaining Swiss cheese.
- Pour this mixture into the prepared crust.
- Bake the quiche for 30-35 minutes, or until the center is set and a knife inserted comes out clean. Allow the quiche to rest for 15 minutes before slicing.