This is a decadent brunch dish that is so rich you will feel like you are in a fancy brunch restaurant somewhere. If you love seafood, especially crab, this is a great recipe to impress, and very simple to make. This also makes a good dish to give as a gift or bring to a lunch party such as a baby shower or bridal shower. This recipe was given to me by my good friend Kitty and I’ve since made it over and over again.
TIPS: The better quality the pie dough, the better the quiche so if you are good at making your own, please do. I find the store bought ones often have too much sugar and are too sweet. Also you can save some money and buy less quality crab here and no one will really notice, but of course it is better with larger chunks of crab and not shredded too finely, as you want the crab meat to be detectable. I have often wondered if this would be good with leftover lobster instead, but have not tried it yet…..I bet it would be amazing!
Crab Quiche
Ingredients
- 1 single pie crust (purchased or homemade)
- 4 large eggs
- 2 C heavy or whipping cream
- 1/3 C onions minced fine
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 8 oz crabmeat drained
- 1 C gruyere or swiss cheese shredded
- 2 Tbsp parsley chopped (optional)
Instructions
- Preheat oven to 450 degrees. Place pie crust in a pie plate and trim the edges. Flute or decorate the edge of the dough as you like.
- In a medium bowl beat the eggs and stir in the cream, onion, salt and cayenne pepper. Set aside.
- In another small bowl, gently mix the crabmeat and the cheese together. Sprinkle the crab and cheese mixture over the bottom of the pastry in the pie plate, covering the bottom evenly. Pour the egg mixture over the crab mixture evenly, and do not stir. Sprinkle with parsley (optional).
- Bake the pie for 15 minutes. Reduce the heat to 300 degrees and bake for another 25-30 minutes, until a cake tester or a knife inserted an inch deep into the center of the pie comes out clean.
- Let quiche rest for 15 minutes before cutting into wedges.
- Enjoy!