Crab Quiche
Crab quiche is rich and creamy with lots of real crab meat and a hint of spice. It's perfect for brunches or and elegant lunch.
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Afternoon Tea,, Brunch,, Luncheon,
Cuisine: American
Servings: 8 servings
Calories: 364kcal
- 1 deep dish pie shell blind baked
- 12 ounces crab meat (claw or lump meat), drained and chopped or broken up
- 3 green onions thinly sliced
- 2 Tablespoons fresh parsley chopped
- 2/3 cup Gruyere cheese grated (about 2 ounces)
- 5 large eggs
- 3/4 cup heavy cream
- 1 cup whole milk
- 3 Tablespoons dry sherry
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon ground white pepper
- pinch cayenne pepper
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.
- Do not use canned or imitation crab meat.
- Add diced red bell peppers, fresh tarragon or chives if desired.
- To warm up quiche, place in 300 degree F. oven for 20 to 25 minutes to take the chill off.
Serving: 1piece | Calories: 364kcal | Carbohydrates: 17g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 176mg | Sodium: 891mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 809IU | Vitamin C: 6mg | Calcium: 224mg | Iron: 2mg