Calling all seafood lovers! This Crab Quiche is perfect for brunch, lunch, dinner, or anytime you’re craving a savory seafood meal.
I made this crab quiche the other day for a quick meal for my husband and I. Our kids were out of town on a youth retreat, so I could get creative!
I loved everything about this quiche recipe, from the fresh crab meat to the flavorful cheese and seasonings. Quinton and I are big-time seafood lovers and this quiche didn’t disappoint.
Fresh crab meat gives a fishier taste than imitation crab meat, so depending on your taste, you can use either fresh or imitation interchangeably in this recipe.
TIPS FOR MAKING THE BEST CRAB QUICHE:
- Blind bake the crust to prevent a soggy bottom crust by loosely placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it at 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.
- Do not overbake quiche. The edges of the quiche will be set and the center will be a little jiggly but not wet. This takes about an hour in a 300-degree oven.
- To prevent your quiche from curdling, whisk in about 2 tablespoons of flour. This will absorb any excess moisture and stabilize the quiche while contributing even more to the creaminess.
- Serve it with a side. Adding a colorful side salad or fruit salad is an easy way to upgrade quiche from snack to meal and can also balance out the richness of the quiche.
Q&A FOR CRAB QUICHE:
Q: How do you make a crustless quiche?
A: Generously grease a pie dish with butter or use baking spray that has a little flour added. Follow the instructions as directed.
Q: Can you freeze a quiche?
A: Yes! Bake the quiche as directed and cool completely. Freeze uncovered until firmly frozen – this will help prevent the crust from breaking and the filling from sticking to the plastic wrap.
Cover with plastic wrap and place in a freezer bag or double wrap with plastic wrap.
When ready to use, remove from the freezer, uncover from the plastic, cover with foil and bake at 350 for about 20 minutes until warmed.
Q: Can you make a quiche ahead of time?
A: Yes! You can blind bake the crust 2 days ahead of time and store it covered at room temperature.
The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator. Allow the quiche to sit at room temperature for about an hour before serving.
Q: How do you reheat a quiche?
A: Cover the quiche with foil and bake at 300 for about 15 minutes, just until warmed, or microwave for about 20 to 30 seconds at a time until just warmed.
Do not overheat as this will toughen the quiche.
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- 1 refrigerated pie crust
- 4 eggs
- 1 pound lump crab meat
- 1 cup heavy cream
- 2 tablespoons flour
- 1 cup grated Gruyere or Swiss cheese
- ¼ cup grated Parmesan cheese
- 3 green onions minced
- 1 teaspoon grated lemon zest
- ½ teaspoon dry mustard
- ½ teaspoon Old Bay seafood seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 3 dashes Tabasco hot sauce to taste
- Preheat the oven to 350 degrees F.
- Press pie crust into a 9-inch pie plate.
- Blind-bake the pie crust before pouring in the filling by loosley placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it in a 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.
- Turn oven down to 300 degrees.
- Sprinkle the cheese evenly over the bottom of the pie crust.
- Top with the crab meat and sprinkle with the scallions.
- Whisk together the eggs, heavy cream, flour, lemon zest, dry mustard, seafood seasoning, salt, pepper, nutmeg, and Tabasco hot sauce in a bowl.
- Pour the egg mixture into the pie crust.
- Bake at 300 degrees until the filling sets, about 1 hour. If pie crust edges begin to brown too much, place these pie crust shields over the crust or loosely tent foil over the quiche - do not allow the center of the foil to collapse and touch the top of the quiche top will stick to the foil.
- Let stand for 20 minutes before slicing. The edges of the quiche will be set and the center will be a little jiggly but not wet.