- 2 tablespoons olive oil
- 1/2 small bell pepper, cut into small dice
- 6 ounces frozen corn, thawed and drained
- 8 ounces pasteurized lump crabmeat, picked over
- 2 green onions, thinly sliced
- 1/4 teaspoon dried basil leaves
- 5 ounces Monterey Jack cheese
- 1 ounce grated Parmesan cheese
- 4 large eggs
- 1/2 cup evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat oil in a 12-inch skillet over medium-high heat. Saute peppers until just tender, 2 to 3 minutes. Add corn; saute until heated through. Stir in crab and onions; remove from heat.
- Prepare filling ingredients and set aside. Grease a 9-inch Pyrex pie plate. Adjust oven rack to center position, and heat oven to 400 degrees.
- Whisk eggs, milk, mustard, salt, and pep- per. Stir in herb of choice, cheese of choice and prepared filling ingredients. Pour mixture into the prepared pie plate, and bake until just set, about 20 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.