Preheat your oven to 375°F. Place the pie crust in a pie dish. Prick the bottom with a fork. Bake it for about 10 minutes. This step keeps the crust firm and crisp after adding the filling.

Heat butter in a small skillet over medium heat. Add chopped onion and cook until soft and fragrant. Stir in the garlic and cook for one more minute. Let the mixture cool slightly.

In a large bowl, crack the eggs. Add heavy cream and milk. Whisk until smooth and well combined. Season the mixture with salt, pepper, and paprika for gentle flavor.

Stir the shredded Gruyere cheese into the egg mixture. The cheese melts during baking and makes the quiche creamy and rich. Gruyere also gives a slightly nutty flavor.

Carefully fold the crab meat into the mixture. Try not to break the crab pieces too much. Large chunks give the quiche a beautiful texture and seafood flavor.

Mix in chopped parsley and fresh lemon juice. The lemon brightens the flavor and balances the richness of the cream and cheese.

Spread the cooked onion and garlic evenly in the pre-baked crust. Slowly pour the crab and egg mixture over it. Make sure everything spreads evenly inside the crust.

Place the pie dish on a baking sheet. Bake for about 35–40 minutes. The center should look set but slightly soft. The top will turn light golden.

Let the quiche cool for at least 10 minutes before slicing. This helps the filling set perfectly. Then slice and serve warm.