1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1 cup cream-style cottage cheese
1 cup shredded Italian cheese blend (4 ounces)
1 6- to 8-ounce package flake-style imitation crabmeat
3 green onions, thinly sliced
1. Preheat oven to 450 degree F. Let piecrust stand at room temperature for 15 minutes as directed on package. Meanwhile, grease a 9-inch pie plate. Line prepared pie plate with piecrust; fold under edge. Crimp as desired. Line unpricked piecrust with a double thickness of foil.
2. Bake in preheated oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven; reduce oven temperature to 350 degree F.
3. For filling, in a medium bowl beat eggs with a fork; stir in cottage cheese, shredded cheese, flaked imitation crabmeat, and green onions. Pour into prebaked piecrust.
4. Bake in the 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of piecrust with foil during baking to prevent overbrowning. Let stand for 10 minutes before serving.