Crab Quiche

Crab Quiche is a luxurious yet approachable dish with a crisp pastry shell, creamy custard filling, and tender chunks of crab, lightly seasoned with chives, nutmeg, and cayenne. It’s perfect for brunch, lunch, or a light dinner, and can be served warm or cooled for gatherings. Simple to make but impressive to serve, it balances delicate seafood sweetness with rich, silky custard in every bite.

Cook Time 50

Total Time 50

Servings people

Ingredients

1 9 inch pastry shell
2 large eggs plus 2 egg yolks
3/4 cup whole milk
3/4 cup heavy cream
2 tbsp dry Sherry
1 cup crab meat cooked fresh
2 tbsp chives 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.
1 9 inch pastry shell
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.
Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg and cayenne.
2 large eggs, 3/4 cup whole milk, 3/4 cup heavy cream, 2 tbsp dry Sherry, 1 grate nutmeg, Salt, ground pepper, cayenne pepper
Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.
1 cup crab meat, 2 tbsp chives
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. Serve the Crab Quiche warm but I prefer cool.

Equipment

Nutrition