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.
Servings: 8 servings
Calories: 364kcal
Ingredients
- 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
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
- 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.
Nutrition
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