Crab Quiche
Submitted by njvecchi
Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
40 minIf you’ve never made a crab quiche from scratch, this is the one to start with. Simple, elegant, and absolutely loaded with sweet lump crab.
Grated Swiss cheese and fresh crab meat line the bottom of a buttery pie crust, then get drenched in a rich custard of eggs, cream, minced onion, and just a pinch of cayenne for a little heat that sneaks up on you. The two-stage bake gives you a crisp, golden crust without overcooking the delicate filling.
Let it rest for 10 minutes after it comes out of the oven. That patience pays off with clean, beautiful slices every time.
Pro Tips
- Fresh lump crab meat makes all the difference here. Pick through it carefully for any stray shell pieces before layering it in.
- Place the pie pan on a cookie sheet before baking. It catches drips and makes it easier to pull out of the oven without jostling the custard.
- The quiche is done when a knife inserted in the center comes out clean. A slight jiggle in the very middle is fine since it will set as it cools.
- Serve warm, not hot. The flavors bloom more at a slightly cooled temperature.
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Crust:
Prepare pie crust as directed.
Place pastry on the bottom and sides of a 9-inch 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 425 f for 15 minutes, then reduce heat to 300 f.
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.
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