Are you craving a delicious, elegant meal that's surprisingly simple to make? Look no further! This easy crab quiche recipe is perfect for a weekend brunch, a weeknight dinner, or any occasion where you want to impress without spending hours in the kitchen. It's a fantastic example of homemade cooking that delivers big on flavor and satisfaction. This recipe is packed with flaky crust, tender crab meat, and a creamy, cheesy filling – everything you could want in a quick dinner idea. Ready to dive in?
Ingredients:
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For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
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For the Filling:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup grated Gruyere cheese (or Swiss cheese)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
- Pinch of cayenne pepper (optional, for a little heat)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 12-15 minutes, or until lightly golden.
Assembling and Baking the Quiche:
- Prepare the filling: In a medium bowl, gently combine the crab meat, mayonnaise, heavy cream, eggs, Gruyere cheese, Parmesan cheese, green onions, pepper, paprika (if using), and cayenne pepper (if using). Be careful not to overmix.
- Fill the crust: Pour the crab mixture into the pre-baked pie crust.
- Bake: Bake for 30-35 minutes, or until the quiche is set and the filling is lightly golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the quiche cool slightly before slicing and serving. This allows the filling to set completely.
Tips for the Best Crab Quiche:
- Use high-quality crab meat: The flavor of the crab meat is key to this dish, so invest in good quality lump crab meat.
- Don't overmix the filling: Overmixing can make the quiche tough. Gently combine the ingredients until just mixed.
- Blind baking prevents a soggy bottom: This step is crucial for a crispy crust.
- Adjust seasonings to your taste: Feel free to adjust the amount of pepper, paprika, or cayenne pepper to your liking.
Variations:
- Add vegetables: Sautéed spinach, mushrooms, or bell peppers would be delicious additions to the filling.
- Different cheese: Experiment with other cheeses like cheddar, Fontina, or even a blend.
- Herbs: Fresh dill or chives would complement the crab beautifully.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 20-25g
- Carbohydrates: 15-20g
This easy crab quiche recipe is a fantastic addition to your repertoire of healthy meals and delicious dishes. It's a perfect example of how quick dinner ideas can be both satisfying and impressive. Enjoy!