Crab Quiche
User Reviews
5
Crab Quiche
Description
The Crab Quiche is prepared by blind baking a deep-dish pie shell, ensuring a crisp base to hold the filling. The filling consists of fresh crab meat combined with thinly sliced green onions, fresh parsley, and grated gruyere cheese. The custard is made from eggs, a combination of heavy cream and whole milk, dry sherry, lemon juice, and carefully measured seasonings including Old Bay, white pepper, cayenne, and salt. This custard is poured over the crab mixture and baked at 375°F until the top develops a deep golden brown color while the inside remains slightly soft, setting firmly as it cools.
The resulting quiche presents a creamy and tender texture with hints of sweet crab balanced by the richness of the cheese and the subtle acidity from the lemon and sherry. It is suitable to serve at room temperature or gently warmed, making it versatile for brunch, lunch, or a light dinner. Cooler temperatures allow the flavors to meld and the quiche to cut cleanly.
The recipe advises against using canned or imitation crab to maintain quality and suggests optional additions like diced red bell peppers, tarragon, or chives for variation. To gently rewarm servings, heat the quiche in a 300°F oven for 20 to 25 minutes to avoid drying out the texture.
Ingredients
- 1 pie shell blind baked, deep dish
- 12 ounces crab meat (claw or lump meat), drained and chopped or broken up
- 3 green onions thinly sliced
- 2 Tablespoons parsley chopped, fresh
- 2/3 cup gruyere cheese grated (about 2 ounces)
- 5 large egg
- 3/4 cup heavy cream
- 1 cup milk whole
- 3 Tablespoons dry sherry
- 1 teaspoon lemon juice fresh
- 1 teaspoon salt
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon ground white pepper
- pinch cayenne pepper
Instructions
- Preheat oven to 375 degrees F.
- Blind bake pie crust in a 9" springform pan. Place it on a baking sheet to catch leaks or drips.
- In a small bowl, break up any large pieces of crab meat.
- Add cheese, green onions and parsley and mix well.
- In a large bowl beat eggs, milk, cream, lemon juice, sherry and seasonings until well blended.
- Spread crab mixture over the bottom of pie dish. Pour egg mixture over crab.
- Place baking sheet in the center of the oven and bake at 375 degrees F. for 55 minutes, rotating baking sheet half way through.
- Bake until deep golden brown on the top. Edges will be set and center should be just slightly jiggly. The quiche will continue to set up as it cools.
- Cool completely to room temperature. Serve room temperature or slightly warm. If not serving right away, wrap it well and refrigerate.
Notes
- Avoid using canned or imitation crab meat for best flavor and texture.
- Optional add-ins include diced red bell peppers, fresh tarragon, or chives to vary flavor and color.
- To reheat, warm the quiche in a 300°F oven for 20 to 25 minutes to maintain moisture without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 364kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 176mg | 59% |
| Sodium | 891mg | 37% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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