Preheat oven to 220ºC . CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 23 cm pie pan. FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 220ºC for 15 minutes, then reduce heat to 150ºC . Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.