|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A quiche is a great dish to enjoy for brunch, lunch, and even dinner—especially when it is filled with crab and cheese. This quiche is easy to prepare, calling for a store-bought pie crust (although you can use homemade if you like) and just a few simple ingredients, including crabmeat, Swiss cheese, eggs, and half and half. A small amount of nutmeg and sautéed minced shallots provide extra flavor. This crab quiche makes a tasty lunch or brunch dish when paired with a fresh salad or cup of soup.
- 1 (9-inch) pie crust dough
- 1 tablespoon butter
- 2 tablespoons minced shallots
- 1 cup crabmeat
- 1 tablespoon all-purpose flour
- 1 1/2 cups shredded Swiss cheese (divided)
- 3 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- Dash of white pepper or hot pepper sauce
- Dash of nutmeg
- 1/2 teaspoon minced fresh parsley
Gather the ingredients. Preheat the oven to 425 F and position the rack in the center of the oven.
On a lightly floured surface, roll out the chilled, prepared pie dough to fit a 9-inch pie plate.
Line the pie plate with the dough, press around the edges, and cut off the overhang.
Bake for 12 to 15 minutes, or until just barely showing some color. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 350 F.
In a skillet over medium heat, melt the butter.
Saute the minced shallots until tender, about 2 minutes. Add the crabmeat and flour to the shallots and gently combine; set aside.
Sprinkle 3/4 cup of the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with the remaining 3/4 cup of cheese.
In a bowl, beat the eggs, half and half, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell.
Bake for 35 to 45 minutes, until the edges are set and the center jiggles a bit.
Serve hot or at room temperature. Enjoy.
Although this recipe is simple, there are a few tips to follow when making any type of quiche.
- Do not skip blind baking the crust; an unbaked crust will become soggy and the filling can actually seep through into the pan.
- Do not bake the quiche on the top rack; the middle or bottom racks are best to assure the crust will crisp up and become golden brown.
- Do not overbake the quiche; it should wobble a bit in the center when done.
Can Quiche Be Frozen?
A quiche can be frozen to enjoy at a later date; fully bake and cool the quiche and place in the freezer uncovered (this prevents the plastic wrap from sticking to the filling). Once frozen, wrap well in plastic wrap, place in a zip-top bag, and return to the freezer. To reheat, remove the plastic wrap, cover with foil, and bake for 20 minutes at 350 F.