Preheat the oven to 350 degrees F.

Press pie crust into a 9-inch pie plate.

Blind-bake the pie crust before pouring in the filling by loosley placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it in a 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.

Turn oven down to 300 degrees.

Sprinkle the cheese evenly over the bottom of the pie crust.

Top with the crab meat and sprinkle with the scallions.

Whisk together the eggs, heavy cream, flour, lemon zest, dry mustard, seafood seasoning, salt, pepper, nutmeg, and Tabasco hot sauce in a bowl.

Pour the egg mixture into the pie crust.

Bake at 300 degrees until the filling sets, about 1 hour. If pie crust edges begin to brown too much, place these pie crust shields over the crust or loosely tent foil over the quiche - do not allow the center of the foil to collapse and touch the top of the quiche top will stick to the foil.

Let stand for 20 minutes before slicing. The edges of the quiche will be set and the center will be a little jiggly but not wet.