crab quiche recipe
The Best crab quiche recipe
Crab Quiche Recipe
A delightful quiche featuring fresh lump crab meat in a creamy, savory sauce, baked to perfection with a buttery crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tsp salt
- ½ tsp garlic powder
- 1 tbsp ice water
- 1 lb lump crab meat (cooked and flaked)
- 6 large eggs
- 1 ½ cups heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Combine flour, salt, garlic powder, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
Roll out one disc of dough to fit your pie dish, transfer to the dish, and trim excess. Chill while preparing the filling. -
3
In a large bowl, whisk eggs, heavy cream, Dijon mustard, lemon juice, salt, and pepper. Stir in Gruyère, cheddar, and Parmesan cheeses until smooth. Fold in crab meat, chives, and parsley. -
4
Pour the crab mixture evenly into the prepared crust. Bake for 30 minutes. Reduce heat to 350°F (175°C) and bake for another 15–20 minutes, or until the center is set and the top is golden.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Whisk
- Oven-safe pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For a lighter crust, use a pre-made pie crust or whole wheat flour.
- Ensure crab meat is fully cooked and flaked before adding to the filling.
- Optional: Add diced bell peppers or spinach for extra flavor and texture.
Watch Video Of How Crab Quiche Recipe Works
❓ Frequently Asked Questions About Crab Quiche
What is the best type of crab for using in a crab quiche?
The best type of crab for a quiche is lump crabmeat, such as blue crab, king crab, or Dungeness crab. Fresh, high-quality crabmeat ensures the best flavor and texture in your quiche. If using canned crab, opt for lump crabmeat in water or brine to avoid excess salt.
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How do I prevent the quiche from becoming soggy or rubbery?
To avoid a soggy or rubbery quiche, follow these tips:
– Use a thick, sturdy pie crust (preferably homemade or high-quality store-bought).
– Chill the crust before adding fillings to prevent it from softening.
– Avoid overfilling the crust—leave at least ½ inch of space around the edges.
– Bake at a moderate temperature (350°F/175°C) for an even cook.
– Let the quiche rest for 10–15 minutes after baking before slicing to set the filling.
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Can I make this crab quiche ahead of time and reheat it?
Yes, you can prepare a crab quiche in advance, but there are a few key steps to ensure it stays fresh:
– Make the crust and assemble the quiche (without baking) up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate.
– Bake the quiche fresh before serving for the best texture.
– If reheating, warm it gently in the oven at 325°F (165°C) for 15–20 minutes, covered with foil to prevent drying out.
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What are some good substitutions for eggs in a crab quiche if I don’t like them?
If you prefer a vegan or egg-free version, try these substitutes:
– Flaxseed or chia egg: Mix 1 tbsp ground flaxseed or chia seeds with 3 tbsp water per egg (e.g., 3 flax eggs for 3 eggs).
– Silken tofu: Blend ½ cup silken tofu with 1 tbsp nutritional yeast, 1 tsp lemon juice, and 1 tsp olive oil for a creamy binder.
– Applesauce or mashed banana: Use ¼ cup unsweetened applesauce or mashed banana per egg for a slightly sweeter quiche.
– Commercial egg replacer: Follow package instructions (e.g., 1 packet per 3 eggs).
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How can I make this crab quiche extra creamy without adding too much cheese?
To enhance creaminess without excessive cheese, try these methods:
– Increase the egg-to-cream ratio: Use 3 eggs + ½ cup heavy cream (or half-and-half) instead of just cream.
– Add a splash of cream cheese: Mix in 2 tbsp softened cream cheese blended into the egg mixture for extra richness.
– Use a roux: Cook 1 tbsp butter + 1 tbsp flour with a little milk until thickened, then fold into the filling.
– Boost with sour cream or Greek yogurt: Stir 2 tbsp sour cream or Greek yogurt into the egg mixture for tanginess and creaminess.
– Add a splash of white wine or broth: Deglaze the pan with 2 tbsp white wine or seafood stock before adding cream for depth.
