Bake piecrust in a 9-inch quiche pan or pie plate according to package directions until golden. (Prick pastry to prevent puffing.)
Combine crab and next 5 ingredients in a large bowl; set aside.
Whisk together eggs, half-and-half, and remaining ingredients in a small bowl. Fold egg mixture into crab mixture. Spoon into prepared tart shell.
Bake at 350 for 35 to 40 minutes, until top is lightly golden and center is set. Cool in pan 10 minutes; serve warm.
Wine note: Good crab is clean and fresh and pairs with almost anything. The challenge is the artichoke, as it is a notorious problem with wine. I recommend a racy New Zealand Sauvignon Blanc from Marlborough, as the herbal tones of the artichoke are accented by the herbal tones of the Sauvignon Blanc. I am particularly fond of the Terrace Heights Estate 2003 ($18).--Steven Geddes
