Bleu Krab Quiche
Delight your taste buds with this decadent Bleu Krab Quiche—a luxurious twist on a classic favorite that’s perfect for brunch, lunch, or a special occasion. This gourmet quiche combines the delicate sweetness of lump crab meat with the bold tang of crumbled blue cheese and the nutty richness of Gruyère, all enveloped in a silky custard made with eggs, heavy cream, and a hint of Dijon mustard. The pre-made pie crust ensures convenience without sacrificing quality, while finely chopped green onions and parsley bring fresh bursts of flavor to every bite. Finished with a sprinkling of optional paprika for a hint of color, this savory pie bakes to golden, bubbly perfection. Serve it warm or at room temperature and impress your guests with this seafood showstopper that’s equal parts elegant and indulgent.
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Recipe Information
Ingredients
- 1 pre-made pie crust
- 1 cup lump crab meat (fresh or canned, drained)
- 0.5 cup crumbled blue cheese
- 0.5 cup shredded Gruyère cheese
- 4 eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 teaspoon dijon mustard
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust and prick the bottom with a fork. Line it with parchment paper and fill with pie weights or dried beans to prevent bubbling.
Blind bake the crust for 10 minutes, then remove the weights and parchment paper, and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, dijon mustard, salt, and black pepper until fully combined.
Scatter the lump crab meat evenly across the bottom of the pie crust. Add the chopped green onions and parsley, spreading them evenly over the crab meat.
Sprinkle half of the crumbled blue cheese and shredded Gruyère cheese over the crab layer.
Pour the egg and cream mixture gently over the filling, ensuring it spreads evenly and does not overflow.
Sprinkle the remaining blue cheese and Gruyère on top. For a finishing touch, sprinkle a light dusting of paprika if desired.
Place the quiche on the middle rack of the oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown. To check doneness, insert a knife into the center; it should come out clean.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy it warm or at room temperature.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.6 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1278 mg | 98% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
