Best 2 Crab Meat Quiche Recipes

Indulge in a delightful culinary journey with our exquisite crab meat quiche, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features a flaky, buttery crust encasing a rich and creamy filling generously filled with succulent crab meat, tender vegetables, and a medley of herbs and spices. Each bite offers a burst of ocean freshness, complemented by the velvety texture of the custard-like filling. Whether you're hosting a brunch, lunch, or dinner party, this crab meat quiche is sure to impress your guests. Accompanying the main recipe, we also offer variations that cater to different dietary preferences, including a vegetarian option brimming with flavorful roasted vegetables and a gluten-free version that uses a specially crafted crust. Additionally, we provide a step-by-step video guide to ensure your quiche-making experience is seamless and enjoyable.

Here are our top 2 tried and tested recipes!

CRAB-MEAT QUICHE

Crab-Meat Quiche image

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Provided by David Tanis

Categories breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Black pepper to taste
1 teaspoon paprika
Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Steps:

Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB MEAT AND SWISS CHEESE QUICHE

Crab Meat and Swiss Cheese Quiche image

Tastes fancy but is very easy to make. Prep time does not account for cubing cheese or chopping scallions.

Provided by Phoenixphire44

Categories Crab

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup milk
1/2 cup mayonnaise
1/3 cup chopped green onion (scallions)
2 tablespoons flour
1 egg (optional)
12 ounces swiss cheese or 12 ounces baby swiss cheese, cubed
1 (12 ounce) can drained crabmeat
fresh parsley (to garnish) (optional)

Steps:

Preheat oven to 350 degrees.
Mix first 5 ingredients throughly in large bowl Mix in cubed Swiss or Baby Swiss Cheese.
Mix in drained crab meat.
Pour mix into an unbaked pie shell.
Cook for 30-45 minutes at 350 degrees.
Add parsley or other garnish if desired.
Serve warm.

Nutrition Facts : Calories 272.8, Fat 17.6, SaturatedFat 8.7, Cholesterol 62.9, Sodium 549.5, Carbohydrate 8.3, Fiber 0.2, Sugar 1.6, Protein 20.1

Tips:

Use fresh crab meat for the best flavor. You can find crab meat in the seafood section of most grocery stores.
If you are using frozen crab meat, thaw it completely before using it in the quiche.
To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
Serve the quiche with a side salad or soup for a complete meal.

Conclusion:

Crab meat quiche is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover crab meat, and it can be served for breakfast, lunch, or dinner. With its creamy texture and rich flavor, crab meat quiche is sure to be a hit with everyone who tries it.