Heat oven to 425 degrees. Prepare pastry for 9" one-crust pie as directed on package. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.
Pat crabmeat dry with paper towels. Sprinkle crabmeat and cheese in pastry lined pie pan. Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake 30 minutes longer or until knife inserted 1" from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges. 8 servings.
Use a quiche pan if you have one, the side of the pan can be removed and the quiche served directly from the base.
