Instructions

• Preheat oven to 450°F. Fit the refrigerated pie crust into a 9-inch pie plate and crimp or flute the edges.
• Line the crust with aluminum foil, pressing the foil against the bottom and sides to hold the crust shape. Bake the lined crust for 5 minutes.
• Remove the foil and bake the crust for an additional 5 minutes. Immediately sprinkle 1/2 cup of the shredded Swiss cheese evenly over the warm crust. Reduce oven temperature to 375°F.
• While the crust is baking (or after, if you prefer), melt the 1 tablespoon unsalted butter in a skillet over medium heat. Add the 1/2 cup chopped sweet red pepper and 1/4 cup chopped green onions and sauté until softened, about 3–4 minutes. Remove from heat.
• In a mixing bowl, whisk together the 3 large eggs, 1 1/2 cups half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
• Fold the sautéed red pepper and green onions, the 3/4 cup chopped flaked imitation crabmeat, and the remaining 1/2 cup shredded Swiss cheese into the egg mixture.
• Pour the filling into the prepared pie crust, spreading gently to level.
• Bake the quiche at 375°F for 30–35 minutes, or until the center is set and a knife inserted in the center comes out clean.
• Remove the quiche from the oven and let it rest for 15 minutes before slicing and serving.