Step 1

You can either make two thin quiches like I did or one thick quiche with this recipe.

Step 2

Take both of your deep deep pie crusts, divide the crab meat evenly, and arrange the crab meat into both pie crusts (use about a ⅓ cup of lump crab meat in each).

Step 3

In a bowl add freshly shredded swiss cheese, grated pecorino romano, sliced green onions, chopped parsley, Tony's creole seasoning, ¼ tsp salt, and ¼ tsp cracked black pepper. Toss that together to combine. Divide this cheese mixture into two and sprinkle it evenly over the crab in the pie crusts.

Step 4

To make the custard, in a large measuring cup or bowl add whole eggs, egg yolks, heavy cream, half and half, ¼ tsp salt, and ¼ tsp cracked black pepper. Whisk that together until combined. Divide the custard into two and pour the custard evenly over top of the cheese and crab in the pie crusts.

Step 5

Line a baking sheet with aluminum foil and place both quiches on the baking sheet. Bake it in the oven at 350°F for 25 - 30 minutes. Let it cool for at least 20 minutes before cutting into it.