Best 2 Crab And Bacon Quiche Recipes
Indulge in a culinary journey with our delectable Crab and Bacon Quiche, a harmonious blend of rich, savory flavors and textures that will tantalize your taste buds. This classic French dish combines the succulent sweetness of crab meat, the smoky aroma of crispy bacon, and the velvety smoothness of a creamy custard filling, all enveloped in a flaky, golden-brown crust. But that's not all! This versatile quiche offers a range of recipe variations to suit every palate. From a classic version bursting with crab and bacon to a vegetarian delight featuring artichoke hearts and sundried tomatoes, each recipe promises a unique flavor experience. Discover the perfect quiche for your next brunch, lunch, or light dinner, and impress your loved ones with this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB AND BACON QUICHE
Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
- Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CRAB, BACON AND SPINACH QUICHE RECIPE - (4.7/5)
Provided by รก-32699
Number Of Ingredients 9
Steps:
- Preheat oven to 400 With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until just lightly browned. You don't want to pre-bake it too much since it will be going back into the oven after all of the ingredients have been placed into the pie shell. In a small to medium sized skillet on medium heat, begin to cook the chopped bacon and add the spinach about 2-3 minutes into cooking the bacon. Continue cooking until the bacon is cooked through and crispy and the spinach has wilted slightly. Place the spinach and bacon mixture onto the bottom of the pre-baked pie shell. Make sure your crab meat has been picked over for shells and place on top of the spinach and bacon mixture. Prepare your milk and egg base by combining the milk, egg, and Old Bay. Add a dash of salt and pepper for taste. Pour the egg and milk mixture over the crab and spinach. Top with Monterrey Jack cheese and bake at 400 for 20-25 minutes, or until the milk and egg mixture is set and no longer jiggles like jello.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiche.
- Don't overcook the quiche. The center should be just set, not firm.
- Let the quiche cool slightly before serving. This will help it to hold its shape.
- Serve the quiche with a simple salad or soup.
Conclusion:
Crab and bacon quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover crab meat. With its creamy filling, flaky crust, and savory toppings, this quiche is sure to be a hit with everyone who tries it.
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