I just made this last night and it was great! I used pepper-jack cheese instead of monterey jack with only 1 shake of Tabasco and it was perfect - not very spicy. I used a 6-oz container of real crabmeat (found at the grocers seafood counter), and used the cream. I also sprinkled a light coating of fresh-grated parmesan over the top before baking. I used the Pillsbury crust that you unroll into your pieplate, put into a 10-inch pie plate, pushing the crust up all the sides. It worked fine - there was not too much filling. I liked prebaking the crust, and liked the idea of cooking for 25-30 minutes followed by the additional oven time with the oven off - it gave a great texture. Next time I'm going to try it with a can of evaporated milk instead of the cream - with all the flavor from the crab, onion and cheese, I doubt it will diminish the flavor at all. I'm going to use your oven technique with other quiches as well - thanks!!! Oh, by the way, a similar technique (bake then leave in oven with temp turned off) is recommended in the 'cheesecake extraordinaire' cookbook for one of their lemon cheesecakes - it makes the CREAMIEST lemon cheesecake!!! Thanks!
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