Ingredients:

  • 1 (9-inch) deep-dish pie crust
  • 12 oz imitation crabmeat, shredded or chopped
  • 1.5 cups Swiss cheese, shredded
  • 4 large eggs
  • 1 cup half-and-half
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and trim the edges. Brush the bottom and sides of the crust with melted butter to create a moisture barrier.
  2. In a medium bowl, whisk together 4 large eggs, half-and-half, salt, pepper, and garlic powder vigorously for 60 seconds until homogeneous and slightly frothy.
  3. Spread the shredded imitation crab evenly across the bottom of the prepared crust, then sprinkle the shredded Swiss cheese directly over the crab.
  4. Slowly pour the egg mixture over the crab and cheese, using a spatula to ensure the custard fills every gap. Bake for 30–35 minutes until the edges are set and the top is mahogany-colored golden brown.
  5. Remove from the oven and let the quiche rest for 10–15 minutes before slicing to allow the center to fully set.