My neighbor's crab pie tastes like an "upscale Southern quiche" — and it's absolutely perfect

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. I've shared quite a few crab dishes over the years, most from my husband’s side of the family, but this crab pie is from my neighbor, Dawn, who will emphatically tell you she can't cook. My husband loves to tease her; in fact, he wanted me to call this recipe "The Gadfly’s Crab Pies," which I must say, does have a nice ring to it. She had to feed them since she was hosting them, and since she “doesn’t cook,” she became reliant on the in-house made crab pies from our local seafood shop, which aren't cheap. Dawn's Crab Pie Yields 2 pies Prep Time 15 minutes Cook Time 40 to 50 minutes Ingredients 2 deep dish 9” pie shells 4 large or 5 small eggs 2 tablespoons flour 1 cup mayonnaise 1 cup milk, cream or half-and-half 3 teaspoons Old Bay Seasoning 4 tablespoons onion, very finely chopped 4 tablespoons red or yellow bell peppers, finely chopped 2 cups freshly grated Swiss cheese 2 cups freshly grated cheddar cheese 1 pound fresh crabmeat, thoroughly picked for bits of shell and cartilage Directions Using a fork, poke holes in the bottom and sides of the pie shells to prevent bubbling, then pre-bake 3 to 5 minutes at 350 degrees Fahrenheit and set aside to cool.