- Prep Time:
1 hr 45 mins - Cook Time:
50 mins - Total Time:
2 hr 35 mins
This crab quiche is luxurious made with eggs, cream, two kinds of cheese, and lump crab meat baked in a flaky buttery crust.
There are times to eat healthy, count calories, and watch what you eat. This post will NOT be about those times. Instead, it will be about quiche – quiche made with real eggs, heavy cream, and two cheeses all baked in a flaky buttery crust. And, let’s not forget the sweet delicate crab that will make your mouth happy with every bite. I say if you’re going to indulge, make sure you indulge in something worthwhile. This crab quiche is more than worthy.
I know two cups of cream AND four eggs AND one cup of cheese sounds like an unnecessary amount of richness for one quiche. You could probably use half and half or cut back on the cream or the cheese if you really wanted to. I follow the recipe as written and have never been disappointed. The filling bakes into a creamy custard dotted with lumps of crab meat that is perfectly seasoned thanks to all the fresh herbs. The crust adds just the right amount of texture.
This is probably one of the most decadent (non-dessert) dishes I make, but, considering I make healthy meals for my family a vast majority of the time, I don’t feel guilty when I serve this. It is obviously not something you should be eating every day but when you can, enjoy it to the fullest. Happiness is all about balance.
Crab Quiche
- Prep Time: 1 hour 45 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6-8 servings
- Category: Dinner, Brunch
- Method: Baking
- Cuisine: American
Description
This crab quiche is luxurious made with eggs, cream, two kinds of cheese, and lump crab meat baked in a flaky buttery crust.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold vegetable shortening, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
For the filling
- 1/2 pound lump crabmeat, picked over for shells
- 4 large eggs
- 2 cups heavy cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon seafood seasoning (I use Old Bay Seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup coarsely grated Monterey Jack cheese
- 1/2 cup coarsely grated Swiss cheese
Instructions
For the crust
- Mix. In a food processor, blend together flour, butter, shortening, and salt just until mixture resembles coarse crumbs with some roughly pea-size butter lumps.
- Add water. Drizzle 3 tablespoons ice water evenly over the mixture and pulse in processor until incorporated. Squeeze a small handful together. If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, pulsing until just incorporated, then test again.
- Gather together. Gather dough together into a ball, then flatten into a 1/2-inch thick disk. Wrap dough in plastic and chill, until firm, about 1 hour.
- Roll out. Roll out dough into a 12-inch round on a generously floured surface with a floured rolling pin and fit into a 9-inch deep dish pie plate. Trim excess dough, if necessary, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge (if desired) and lightly prick bottom and sides of shell with a fork.
- Chill. Chill the dough in the pie pan until firm, about 30 minutes.
- Prep oven. Heat oven to 375 degrees F.
- Blind bake. Line shell with parchment paper and fill with dried beans (or pie weights). Bake until pastry is pale golden along rim and set underneath parchment paper, about 20 minutes. Carefully remove paper and beans and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
For the filling
- Mix. Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
- Bake. Pour filling into pre-baked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
- Serve. Cool quiche in pie plate on a rack 15 minutes before cutting.
Notes
- I find that the crust still puffs up no matter how much I chill and dock the dough. I just usually push the crust back down with the back of the spoon once the crust has finish baking.
- Recipe from Bon Appétit, September 2004.
Karla says
Can this be made without the crust for those of us who have to be gluten free?
Taming of the Spoon says
Yes. I have actually made it without the crust before. It obviously isn’t exactly the same but the filling is still really good. You will want to spray your pie plate with cooking spray before pouring in the filling. The baking time is about the same if I remember correctly.
Chichi says
This is have to try soon. My mouth is watering. Pinned!!!
Taming of the Spoon says
Thanks! Hope you can try it soon, too.
Amallia @DesireToEat says
Nice pictures…I never try crab quiche before, maybe I should try this soon. 🙂
Taming of the Spoon says
You should definitely try this soon. It’s so yummy!
ATasteOfMadness says
I love quiche. Why don’t I make it more often?? This looks amazing!
Taming of the Spoon says
If you love quiche, you’ll love this one. Hope you get a chance to make it.
Thalia @ butter and brioche says
I have never tried or made a crab quiche before.. looks seriously delicious. Definitely a recipe that I need to make, thanks for sharing it!
Taming of the Spoon says
Thanks, Thalia. This is a great recipe to have on hand.