Best 9 Herb Crab Quiche Recipes

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

CRAB QUICHE

Steps:

• Preheat oven to 375F. (not fan assisted) with rack in the centre of the oven.
• In a large bowl, whisk together the eggs, cream, herbs and seasoning. Stir in grated cheese and crabmeat.
• Pour the egg mixture into thawed, unbaked pie crust (you may have a tiny bit of filling that won't fit). Use a fork to gently distribute the crab and herbs evenly in the pan. Lay several whole chives across the top.
• Bake quiche until filling puffs and is no longer wobbly in centre when quiche is gently shaken, about 40-45 minutes. Let cool 10 minutes before serving.

CRAB QUICHE

Steps:

• Saute onion in butter until soft.
• Add crabmeat, stir until heated through.
• Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
• Place crab and onion mixture in pie shell.
• Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
• Mix eggs, cream, salt, and cayenne pepper.
• Slowly pour mixture over ingredients in pie shell.
• Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
• Cool before slicing.
• Serve at room temperature.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into 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.

CHEESE AND FRESH HERB QUICHE

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

QUICK CRAB QUICHE

Steps:

• Sprinkle crabmeat and cheese into pie shell.
• Beat together remaining ingredients.
• pout over crabmeat and cheese.
• Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
• Cool 5 minutes before serving.

BRUNCH CRAB QUICHE

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
• Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
• Cool in pie plate on rack for 15 minutes.
• *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

CRAB QUICHE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling:
• If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
• Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
• Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.