Step 1: Prepare the crust

• In a food processor, pulse the flour, salt, and cold butter until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan or pie dish. Trim the edges and chill for another 15 minutes.

Step 2: Pre-bake the crust

• Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans.
• Bake for 15 minutes, then remove the weights and bake for an additional 5–7 minutes until lightly golden.

Step 3: Prepare the filling

• In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
• Stir in the Gruyère cheese, green onions, parsley, and crab meat.

Step 4: Assemble the quiche

• Pour the filling into the pre-baked crust. Sprinkle with paprika if desired.

Step 5: Bake the quiche

• Bake in the preheated oven for 35–40 minutes, or until the filling is set and slightly golden on top.

Step 6: Cool and serve

• Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.