Classic Crab Quiche
A luxurious and creamy crab quiche perfect for brunch, dinner, or any special occasion. The delicate sweetness of crab meat pairs beautifully with a creamy custard, flaky crust, and nutty Gruyère cheese. Serve it warm, at room temperature, or chilled for a versatile dish that’s sure to impress.
Equipment
- 9-inch pie dish
- Medium mixing bowl
- Whisk
- Baking sheet (optional, to place under the pie dish in case of overflow)
- Knife (for slicing the quiche)
- Cooling rack
Ingredients
- 1 pre-made 9-inch pie crust pre-baked
- 1 cup lump crab meat picked over for shells
- 1 cup Gruyère cheese shredded
- 4 large eggs
- 1 1/2 cups heavy cream or a mix of cream and milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper optional, for a hint of heat
- 1/4 cup green onions finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Crust: Pre-bake the crust in a 9-inch pie dish according to package instructions or until lightly golden. Set aside to cool.
- Prepare Custard: In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and cayenne pepper until smooth.
- Assemble Quiche: Sprinkle half the shredded Gruyère cheese over the bottom of the crust. Evenly distribute the crab meat, green onions, and parsley. Pour the custard mixture over the fillings. Top with the remaining cheese.
- Bake: Place the quiche on the middle rack of the oven and bake for 35–40 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean.
- Cool: Allow the quiche to cool for 10–15 minutes before slicing.
- Serve: Slice and serve warm or at room temperature.
Notes
Substitute crab with lobster or shrimp for a different seafood twist.
Add a layer of smoked salmon for a smoky flavor.
Make ahead and store in the refrigerator for up to a day or freeze for up to 3 months. Reheat in the oven to preserve texture.
Feel free to copy and paste this directly into your WP Recipe Card plugin! Let me know if you’d like to add or adjust anything. 😊
Add a layer of smoked salmon for a smoky flavor.
Make ahead and store in the refrigerator for up to a day or freeze for up to 3 months. Reheat in the oven to preserve texture.
Feel free to copy and paste this directly into your WP Recipe Card plugin! Let me know if you’d like to add or adjust anything. 😊