Instructions:

• Step 1: Prepare the Crust. Preheat your oven to 375°F (190°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish. Gently press the crust into the bottom and sides of the dish. Use a fork to poke holes in the bottom, preventing it from puffing up during baking.
• Step 2: Sauté Vegetables. In a skillet over medium heat, melt the unsalted butter. Add the chopped sweet red pepper and green onions, sautéing until they are tender and fragrant, about 3-4 minutes. Remove from heat and set aside to cool slightly.
• Step 3: Prepare the Custard Mixture. In a mixing bowl, whisk together the large eggs, half-and-half, salt, and black pepper until smooth. Stir in half of the shredded Swiss cheese, the sautéed vegetables, and the chopped imitation crab meat. Mix gently until everything is well combined.
• Step 4: Assemble and Bake. Pour the crab mixture into the prepared pie crust, spreading it evenly. Sprinkle the remaining Swiss cheese on top. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
• Step 5: Cool and Serve. Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature for a delightful meal.