Crab Quiche
Elevate your brunch game with this decadent Crab Quiche, a luxurious combination of tender crab meat, creamy Gruyère cheese, and a silky custard baked to perfection in a flaky pie crust. This savory dish features subtle hints of garlic and fresh herbs like parsley and green onions, creating a harmonious blend of flavors in every bite. Perfect for impressing guests or treating yourself, this quiche is as versatile as it is delicious—great for breakfast, lunch, or dinner. With just 20 minutes of prep time, you’ll have a restaurant-quality meal ready to serve. Garnish with a sprinkle of paprika for a pop of color, and pair it with a crisp side salad for a satisfying dining experience.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 cup crab meat (lump or claw, cooked and picked over for shells)
- 1 cup shredded Gruyère cheese
- 4 pieces large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 stalks green onions (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Unroll the pie crust and gently press it into a 9-inch pie dish. Trim any overhang, crimp the edges as desired, and use a fork to prick small holes across the bottom. This will prevent the crust from puffing up during baking.
Blind bake the crust: Line the pie crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake for 10 minutes, then remove from the oven and carefully take out the parchment paper and weights. Set the partially baked crust aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk until smooth and well combined.
Stir in the garlic powder, salt, and black pepper.
Sprinkle the shredded Gruyère cheese evenly over the bottom of the partially baked pie crust.
Distribute the crab meat, green onions, and parsley evenly over the cheese layer.
Pour the egg mixture over the fillings, ensuring it spreads evenly. Tap the pie dish gently on the counter to release any air bubbles.
Optionally, sprinkle a light dusting of paprika over the top for added color and flavor.
Bake the quiche in the preheated oven for 30-40 minutes, or until the filling is set and lightly golden on top. You can check doneness by inserting a knife into the center—it should come out clean.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature. Pair with a fresh side salad for a complete meal.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1577 mg | 121% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1596 mg | 34% | |
*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.
