Move over Lorraine, there’s a new quiche in town! Succulent crab is the star of this dish alongside melty cheese and of course, the flaky crust. Light, fluffy and baked to perfection, you’ll want a piece now and save the rest for easy lunches throughout the week.
Prebake pie shell to package directions. Allow to cool. In a large bowl, mix mayonnaise, eggs, milk, flour until well blended, and stir in crab, cheese, scallions and hot sauce. Pour into pie shell. Bake in a preheated oven at 350 F for 35-45 minutes until top is golden brown. Remove, let stand for 15 minutes. Cut into wedges and serve.