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Crabmeat Quiche

Crabmeat Quiche recipe image
This elegant Crabmeat Quiche is a perfect blend of briny sweetness and rich, creamy textures. The delicate lump crabmeat is nestled into a buttery pie crust, surrounded by a velvety custard made from eggs and half-and-half. Sharp Swiss cheese adds a nutty depth that complements the seafood beautifully, while a hint of red pepper provides just enough warmth without overpowering the subtle flavors. It&# 226;€™s an impressive yet approachable dish, ideal for weekend brunches, light lunches, or a special dinner party. Serve it warm with a crisp green salad for a balanced meal that feels both comforting and sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 754.0
Dietary: Gluten-free
Description
This elegant Crabmeat Quiche is a perfect blend of briny sweetness and rich, creamy textures. The delicate lump crabmeat is nestled into a buttery pie crust, surrounded by a velvety custard made from eggs and half-and-half. Sharp Swiss cheese adds a nutty depth that complements the seafood beautifully, while a hint of red pepper provides just enough warmth without overpowering the subtle flavors. It&# 226;€™s an impressive yet approachable dish, ideal for weekend brunches, light lunches, or a special dinner party. Serve it warm with a crisp green salad for a balanced meal that feels both comforting and sophisticated.
Ingredients
  • 1 ea Or 9" unbaked pie shell
  • 2 cup Half & half
  • 2 cup Swiss cheese, grated
Directions
  1. 1
    Preheat your oven to 425°F (220°C).
  2. 2
    Place the unbaked pie shell on a baking sheet to catch any drips.
  3. 3
    Gently spread the crabmeat evenly over the bottom of the pie shell.
  4. 4
    Sprinkle the minced onions over the crabmeat, followed by the grated Swiss cheese.
  5. 5
    In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and red pepper flakes until smooth.
  6. 6
    Carefully pour the egg mixture over the crabmeat and cheese, filling the shell.
  7. 7
    Bake at 425°F (218°C) for 5 minutes to set the edges.
  8. 8
    Reduce the oven temperature to 350°F (175°C).
  9. 9
    Continue baking for 30-35 minutes, or until the center is just set and a knife inserted comes out clean.
  10. 10
    If the crust edges brown too quickly, cover them with foil.
  11. 11
    Let the quiche rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 754.0kcal
% Daily Value *
Total Fat 65.0g100%
Saturated Fat 37.5g188%
Cholesterol 159.6mg54%
Sodium 177.5mg8%
Total Carbohydrate 20.0g7%
Dietary Fiber 0.5g2%
Sugars 4.9g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brunch, custard, crab, dinner, eggs, seafood, quiche, swiss cheese, pie crust, lunch, comfort food, easy, party food, creamy, baked, shellfish, appetizer, main course, rich, savory
Read it online: https://www.chefs-mate.com/recipe/crabmeat-quiche/