Dinner in "a snap" - Crab Quiche

The RQ loves quick and easy meals that take advantage of leftovers. So not only is this dinner ready in "a snap," it also made use of extra "crabmeat" not needed in an alfredo sauce prepared earlier in the week.  I've been using this quiche recipe from Craig Claiborne for over twenty years. You can doctor it any way your creativity takes you, such as pesto and Italian cheese quiche or traditional Quiche Lorraine. Enjoy!

The crust for the pie comes together quickly while the oven heats to 450 degrees. Be sure to weight this crust down while crisping! Anything that needs to be sauteed or whipped up is done easily while the crust is in the oven. This includes the quiche filling! The sauteed veggies are added first to the awaiting crust, then the crabmeat and cheese, and finally the milk & egg mixture. Pop back in the oven at 450 for 15 min then reduce the oven to 350 for about 10 till center is set. The quiche can be served immediately or allowed to cool.

Crab Quiche
(8" quiche dish)

crust-
1 1/4 cup flour
1/3 cup butter
1/4 cup water, COLD

filling-
scallions or shallot chopped and sauteed

4 oz imitation crabmeat, flaked (half a package), chop/slice further if desired for smaller chunks

1/4 cup finely grated parmesan or other sharp dry Italian cheese

1 cup grated cheddar cheese (any preferred soft cheese, i.e. swiss, smoked gouda)

3 eggs
1 1/2 cups half n half (3/4 milk, 3/4 half n half is fine)
salt & pepper