Crabmeat-Parmesan Quiche

This is another recipe I got from my mama. It's a 2003 Southern Living recipe that I have adapted to make it healthier, spicier and just more to our liking.

It's a very light recipe and I wanted something for dinner that would be a change from the big meals Hubby and I had been having lately. The crab is the true star in this quiche and with only 3 eggs, it's not an overly fluffy or eggy quiche. This is perfect with a nice caesar or spinach salad.

Crabmeat-Parmesan Quiche

1 deep dish frozen pie shell, defrosted

3 large green onions, chopped
2 teaspoons olive oil
12 oz crabmeat, rinsed and drained
1 teaspoon grated lemon rind
3/4 teaspoon Old Bay seasoning
2 teaspoons crushed red pepper flakes
1 cup milk (I use 1%)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup freshly grated Parmesan

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.

Whisk together milk and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into pie shell.

Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.