Delicious Crab Quiche Recipe
This delightful Crab Quiche is a guaranteed crowd-pleaser, combining a rich egg custard base with succulent lump crab meat, tender asparagus, and creamy Gruyère cheese, all encased in a flaky pie crust. Ideal for brunch, lunch, or a light dinner—it’s sure to impress!
Crab may be a pricey ingredient, so it’s essential to choose a reliable recipe to showcase its flavor. Over the years, I’ve honed my quiche-making skills, experimenting with various fillings, like in my Mushroom Quiche and Smoked Salmon Quiche. This recipe stands out for several reasons, which I’ll share below.
Why Make This Recipe
- It’s a quick and easy dish to prepare, guaranteed to earn you compliments at any gathering.
- Perfect for a variety of occasions, whether paired with a salad for a light supper or dressed up as a centerpiece for an elegant Easter brunch.
- Utilizes seasonal produce like asparagus, making it especially attractive in the springtime!
🥗 Ingredients
- Crab: Lump crab meat is perfect for this quiche—you can use fresh or canned, but avoid imitation crab for the best results.
- Pie/Quiche Crust: A pre-rolled pie crust simplifies the process, especially those made with butter for better flavor. If you’re feeling adventurous, homemade is an excellent option.
- Shallots: These can be replaced with red onion or mild white onion if needed.
- Asparagus: Fresh asparagus is a must—look for firm stalks with intact tips.
- Heavy Cream: This adds a rich texture; I recommend avoiding milk for a truly decadent quiche.
- Dijon Mustard: If you don’t have Dijon, dry mustard works as a substitute.
- Fresh Chives: Fresh herbs like thyme or dill can add a nice twist, and green onion is also a suitable replacement.
- Gruyère Cheese: While this cheese is a classic choice for quiche, substitute with other melty cheeses like fontina or Swiss for variety.
🥣 Step-by-Step Instructions
Start by preheating your oven to 375°F (190°C) and position the baking rack at the bottom of your oven.
Prepare the Pie Crust
Begin by unrolling your pie crust and gently pressing it into a 9-inch pie plate or tart pan. Trim any excess crust and crimp the edges for a decorative touch. You can use your fingers to create a pinched design around the rim.
Next, poke the bottom of the crust with a fork all over to prevent it from puffing up while baking. Line it with parchment paper or aluminum foil and fill it with pie weights, uncooked rice, or dried beans.
Bake on the lower rack for 20 minutes. After that, remove the weights and parchment; the edges should be golden, but the bottom will likely look slightly undercooked. Return it to the oven for another 3-5 minutes until the bottom appears cooked through.
Prepare the Filling
While the crust is baking, take 8 ounces of lump crab meat, rinse it under cool water, and carefully remove any shell fragments before patting it dry. Peel and thinly slice 2 large shallots, then rinse and trim 8 ounces of fresh asparagus and cut it into 1-2 inch pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shallots and asparagus, sautéing the mixture for 5-7 minutes until softened and lightly browned. Season to taste with salt and pepper.
Make the Custard
In a separate bowl, whisk together 5 eggs, ½ cup heavy cream, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 2 tablespoons chopped chives. Once the asparagus and shallots have cooled slightly, stir in the crab meat and all but 2 tablespoons of the shredded cheese into the skillet.
Combine and Bake
After the crust is done, evenly distribute the crab, asparagus, and shallot mixture over it. Pour the egg custard mixture over the top, then sprinkle the reserved cheese. Bake for 23-28 minutes on the bottom rack until the custard is set and golden brown around the edges. A gentle jiggle indicates it’s done when cooled. Let it sit for a few minutes, and garnish with additional chives. Serve warm or at room temperature.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze it, allow the quiche to cool completely, then wrap tightly in plastic wrap followed by foil for extra protection. Individual slices freeze well and make for straightforward lunches. Thaw in the fridge for 24 hours prior to reheating. For best results, warm in a 350°F oven on a lined baking sheet to keep the crust crispy; you can also use the microwave for quicker reheating, though some flakiness will be sacrificed.
🧐 Recipe FAQs for Crab Quiche
Absolutely! You can skip the crust by lining the bottom of your pie dish with parchment and buttering the sides to prevent sticking. Alternatively, create a crustless frittata by following a similar process as the quiche filling.
Yes, it’s a great dish to prepare in advance! You can bake it 2-3 days ahead, refrigerate once cooled, and reheat when ready to serve. Just avoid prepping it and letting it sit unbaked, which can lead to a soggy crust.
Yes, blind baking is crucial for quiches with custard; it prevents filling from making the crust soggy and ensures even baking.
Pair it with a simple salad like a Tomato Salad during the summer, or a warm Brussels Sprouts Salad during colder months. A comforting soup, like Cauliflower Leek Soup or Spiced Carrot Soup, will also complement this dish beautifully.
This quiche is incredibly versatile! Consider swapping asparagus for sautéed mushrooms, spinach, or even zucchini. Just remember to cook any added vegetables first to avoid excess moisture in the quiche.
This rewritten article maintains the original recipe’s structure while enhancing the tone and engagement level. It uses humanized language and includes appealing explanations for each step, creating a friendly atmosphere for readers. The added FAQ section addresses common queries, making the recipe more user-friendly.
