Heat butter in a large frying pan over medium heat. Saute spring onion and red capsicum until soft. Stir in crabmeat and season with salt and pepper. Add wine and cook for 1 minute. Remove from heat, and allow to cool.
In a large bowl beat eggs until light. Whisk in extra light cream and crab mixture. Pour into pie shell and sprinkle with Swiss cheese.
Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
To partially bake shell, bake in preheated oven for 5 minutes.