Rustic Crab Quiche
User Reviews
4.1
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
Rustic Crab Quiche
Description
Rustic Crab Quiche features a tender pie pastry crust filled with a creamy custard of eggs and half and half blended with lump crab meat, sautéed onions, and fresh parsley. The addition of cayenne and black pepper gives the quiche a mild heat that complements the sweet crab. Gruyere cheese mixed into the filling and sprinkled on top adds a nutty richness, while Parmesan cheese on top forms a slightly crisp crust during baking. The quiche is baked until set and golden, resulting in a luxurious texture that holds together well for slicing.
The quiche can be served warm or at room temperature, making it suitable for brunches, lunches, or light dinners. It pairs nicely with a simple green salad or roasted vegetables to balance the richness of the custard filling. Due to its richness, modest slices are recommended.
If prepared a day ahead, the quiche reheats gently in a 300°F oven for 15 to 20 minutes to restore warmth without drying out. This makes it convenient for entertaining or meal planning. Careful folding of crab meat ensures no shell fragments remain, enhancing the eating experience.
Ingredients
- 1 inch pie pastry
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 extra large egg
- 1 cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper less if you don't like spice, more if you do
- 1 pound crab meat preferably lump
- 1 ¼ cups gruyere cheese shredded, divided
- 2 tablespoons parsley fresh chopped
- 2 tablespoons Parmesan Cheese grated
Instructions
- Preheat the oven to 350°. Line a baking sheet with parchment paper or a silpat. Place the pie pastry into a pie plate and press the crust firmly to the bottom and sides of the dish. Fold the overhanging parts under and use the tines of a fork or your fingers to create a decorative border. Place the pie plate on the baking sheet and set aside.
- Heat the olive oil over medium high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside.
- Place the crab in a large mixing bowl. Pick through the meat with your fingers removing any cartilage or shells you might find. Add the sautéed onions and parsley.
- In a small bowl, whisk the eggs with the half and half. Add the salt, pepper and cayenne, stirring to combine. Pour the egg mixture over the crab and stir. Add 1 cup of the gruyere cheese and stir until just combined. Transfer the crab mixture to the pie shell. Scatter the remaining gruyere cheese and parmesan on top of the quiche. Place the quiche in the oven and bake for 50 minutes to an hour until the center of the quiche is set. Remove from the oven and let it rest for 20 minutes before cutting.
Notes
- This quiche can be made a day in advance and reheated at 300°F for 15 to 20 minutes to maintain moisture and texture.
- When preparing crab meat, remove any cartilage or shell pieces thoroughly for a smooth filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 162mg | 54% |
| Sodium | 933mg | 39% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 306mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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