Best 8 Quick Crab Quiche Recipes

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

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.

WINNING CRAB QUICHE

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

CRAB QUICHE

Steps:

• In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
• In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

CRAB QUICHE WITH CHEESE

Steps:

• Serve hot or at room temperature. Enjoy.

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.

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.