Crab Quiche is a lovely variation of the traditional recipe. The fresh crab meat brings a delicate flavour whilst bacon has a fully flavour. I usually add a touch of cayenne pepper for a bit of warmth. This dish is ready within 50 minutes and serves 6 comfortably. I normally serve with a simple salad during the summer whilst with herbed potatoes together with Peas and Parmesan. Crab Quiche can be served as part of a main course and as a side dish with a buffet and can be served both warm and cold. It is ideal as part of a picnic and lunch boxes.
Crab Quiche
A slight twist on the classic bacon and egg quiche. The fresh crab meat makes this utterly gorgeous even for those who don’t normally enjoy crab.
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Servings: 6 people
Calories: 193kcal
Ingredients
- 1 9 inch pastry shell
- 2 large eggs plus 2 egg yolks
- 3/4 cup whole milk 180 ml
- 3/4 cup heavy cream 180 ml
- 2 tbsp dry Sherry 30 ml
- 1 cup crab meat 250 ml, can, cooked fresh
- 2 tbsp chives 30 ml chop, fresh
- 1 grate nutmeg
- cayenne pepper to taste
- Salt to taste
- ground pepper to taste
Instructions
- Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice.
- Bake in a preheated 375F (190C) oven for 15 minutes.
- Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more.
- Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust.
- The center should be slightly liquid but will firm up as it cools.
Nutrition
Calories: 193kcal | Carbohydrates: 3g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 153mg | Sodium: 283mg | Potassium: 233mg | Sugar: 2g