Ingreadient :

• 1 sheet refrigerated pie crust
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 tablespoon butter
• 3 large eggs
• 1-1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup flaked imitation crabmeat, chopped

Direction :

1. Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
4. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.