Sprinkle the cheese in the bottom of the piecrust and then top with the Louis Kemp Crab Delights® and fresh parsley and scallions.
In a large bowl, whisk together the heavy cream, mustard, lemon zest, Old Bay, hot sauce and eggs in a bowl. Season with salt and pepper and pour the egg mixture into the piecrust. Top with a sprinkle of red pepper flakes, if desired.
Bake in a 350-degree oven until the eggs have set, about 40-45 minutes, and remove from the oven and let cool slightly before cutting and serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/12/07/an-easy-crab-quiche-for-holiday-brunches/