Crab Quiche
Lump crabmeat, Swiss cheese, and fresh herbs are baked in a deep-dish pastry shell with a rich egg custard.
Ingredients
- 1 frozen deep-dish pie shell thawed and unbaked, 9-inch/23-cm
- 5 large eggs
- 1 1/2 cups half-and-half cream 360 ml
- 1 cup shredded Gruyere cheese 115 g
- 8 oz lump crabmeat picked over for shells, 225 g
- 2 tablespoons chopped fresh chives plus extra whole chives for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) with a rack positioned in the center.
- Whisk the eggs, half-and-half, salt, black pepper, Old Bay seasoning, and nutmeg together in a large mixing bowl until smooth and well combined.
- Stir the chopped chives, parsley, and cilantro into the egg mixture.
- Fold in the shredded Gruyere cheese and the lump crabmeat, breaking up any very large pieces of crab.
- Pour the filling into the thawed deep-dish pie shell. Use a fork to spread the crab meat and cheese evenly across the crust.
- Arrange a few whole chives on top of the liquid filling for a garnish.
- Bake for 40 to 45 minutes. The quiche is done when the edges are puffed, the center barely jiggles when gently shaken, and a thermometer inserted in the center reads at least 160°F (71°C).
- Remove the quiche from the oven and let it cool for 10 to 15 minutes before slicing and serving.
Notes
Always check canned or fresh crabmeat for small fragments of shell or cartilage before mixing it into the filling.
If the edges of your pie crust start to brown too quickly during baking, cover them with a ring of aluminum foil or a pie crust shield.
For food safety, egg dishes must reach a safe internal temperature of 160°F (71°C).
You can substitute Swiss or Emmental cheese if you cannot find Gruyere.