Best 2 Crab And Mushroom Quiche Recipes

Indulge in a delightful culinary experience with our versatile Crab and Mushroom Quiche. This savory dish combines the delicate flavors of crab and earthy mushrooms in a creamy custard filling, encased in a golden, flaky crust. Perfect for any occasion, from brunch to dinner, this quiche is a feast for the senses. Whether you prefer a classic version or crave a touch of innovation, we have curated a collection of recipes that cater to every palate. From the traditional Crab and Mushroom Quiche to its vegetarian counterpart, the Mushroom and Goat Cheese Quiche, and even a gluten-free option for those with dietary restrictions, our recipes offer a range of choices to suit your preferences. Prepare to tantalize your taste buds with this exquisite dish that effortlessly blends flavors and textures.

Here are our top 2 tried and tested recipes!

CRAB AND MUSHROOM QUICHE

Crab and Mushroom Quiche image

With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.

Provided by TFinn

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h50m

Yield 6

Number Of Ingredients 19

Ingredients

1 ¼ cups all-purpose flour
1 egg
¼ teaspoon salt
¼ teaspoon baking powder
½ cup butter-flavored shortening
3 tablespoons ice water, or as needed
2 tablespoons butter
8 cremini mushrooms, thinly sliced
4 green onions, chopped
½ red bell pepper, diced
¼ teaspoon minced garlic
salt and ground black pepper to taste
1 cup heavy whipping cream
3 eggs
1 pinch celery salt
3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 (8 ounce) can lump crabmeat, drained
½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup shredded Italian cheese blend

Steps:

Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
Reduce oven heat to 375 degrees F (190 degrees C).
Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 623.2 calories, Carbohydrate 24.4 g, Cholesterol 247.9 mg, Fat 49.8 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 23.5 g, Sodium 609.6 mg, Sugar 1 g

CRAB AND MUSHROOM QUICHE

Crab and Mushroom Quiche image

I combined a couple of recipes and favorite flavors and came up with this. It's easy to put together in a hurry.

Provided by DebS 2

Categories Crab

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

5 large eggs
3/4 cup heavy cream
2 (6 ounce) cans crabmeat, drained
1 cup swiss cheese, shredded
1 cup mushroom, chopped
salt and pepper, to taste
nutmeg
9 inches pie shells

Steps:

Mix eggs, milk and cheese.
Add chopped mushrooms and drained crab meat.
Season with salt and pepper to your taste
Pour into a 9" pie shell.
Sprinkle top with nutmeg.
Place pie ring (or use aluminum foil ring) over crust.
Bake at 350 degrees (F) for 40 minutes.
Remove pie ring and bake 5 - 10 minutes longer until lightly browned.

Tips:

For a richer quiche, use heavy cream instead of milk.
To make the quiche ahead of time, bake it according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and refrigerate for up to 3 days. To reheat, preheat the oven to 350°F and bake the quiche for 20-25 minutes, or until heated through.
You can use any type of crab meat for this recipe. Fresh crab meat is ideal, but frozen or canned crab meat will also work.
If you don't have any mushrooms on hand, you can substitute another type of vegetable, such as broccoli, cauliflower, or zucchini.
Serve the quiche with a side salad or soup for a complete meal.

Conclusion:

This crab and mushroom quiche is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it for breakfast, lunch, or dinner, this quiche is sure to be a hit. With its creamy filling, flaky crust, and savory flavor, this quiche is a dish that everyone will enjoy.