Preheat your oven to 425°. Prepare and bake the pie shell as per the directions.
In a medium bowl beat the eggs until blended. Add in the cream, onion, salt and cayenne. Stir with a whisk to gently combine.
Pat the crab meat dry with paper towels.
Sprinkle the dry crab meat and the grated cheese into the bottom of the baked pie shell.
Pour the egg mixture over the crab meat and cheese, sprinkle with the parsley.
Bake in the oven at 425° for 15 minutes.
Reduce the oven temperature to 300° and bake for 30 minutes more. If the crust starts to brown too much you can cover the crust edges only with a strip of foil. Quiche is done when a knife inserted 1 inch from the edge comes out clean.
Let the quiche stand for 10 minutes before cutting it into wedges.