Crab Quiche II: A Decadent Seafood Delight Recipe

Crab quiche is a luxurious and flavorful dish perfect for brunch, lunch, or a light dinner. This recipe, Crab Quiche II, builds upon classic quiche techniques with a generous helping of sweet, succulent crab meat and a creamy, savory custard. It’s an elegant dish that’s surprisingly easy to make at home, guaranteed to impress your guests (or simply treat yourself!). This recipe uses pre-made pie crust to simplify the process, but feel free to use your favorite homemade pie crust recipe if you’re feeling ambitious.

## Why This Recipe Works

This Crab Quiche II recipe stands out because it achieves a perfect balance of flavors and textures. The sweetness of the crab is beautifully complemented by the savory custard, the richness of the cheese, and the subtle sharpness of the herbs. Pre-cooking the vegetables ensures they are tender and prevents a soggy quiche. The addition of a small amount of Dijon mustard adds a touch of tanginess that elevates the overall flavor profile. Plus, using pre-made pie crust saves a significant amount of time without sacrificing quality.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

**For the Crust:**

* 1 (9-inch) pre-made pie crust

**For the Filling:**

* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped celery
* 2 cloves garlic, minced
* 1 pound cooked crab meat, picked over for shells
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh chives
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste

**For the Custard:**

* 4 large eggs
* 1 1/2 cups heavy cream
* 1/2 cup milk
* 1/2 cup shredded Gruyere cheese (or Swiss cheese)
* 1/4 cup shredded Parmesan cheese
* Pinch of nutmeg

## Equipment You’ll Need

* 9-inch pie plate
* Large skillet
* Mixing bowls
* Whisk
* Measuring cups and spoons
* Cutting board
* Chef’s knife

## Step-by-Step Instructions

Follow these detailed instructions to create your perfect Crab Quiche II:

**1. Prepare the Crust:**

* Preheat your oven to 375°F (190°C). If you are blind baking, do so now. Blind baking entails pre-baking the crust to prevent a soggy bottom. To do this, prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the bottom of the crust is set. Let cool slightly.
* If you are skipping blind baking, simply thaw the pre-made pie crust according to package directions and gently press it into your pie plate. Crimp the edges for a decorative finish.

**2. Sauté the Vegetables:**

* Heat olive oil in a large skillet over medium heat.
* Add chopped onion, red bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent.
* Add minced garlic to the skillet and sauté for another minute, until fragrant. Be careful not to burn the garlic.
* Remove the skillet from the heat and set aside.

**3. Prepare the Crab Filling:**

* In a large mixing bowl, gently combine the cooked crab meat, sautéed vegetables, chopped parsley, chopped chives, Dijon mustard, salt, and pepper. Be careful not to overmix, as you want to keep the crab meat in large, appealing pieces.

**4. Make the Custard:**

* In a separate mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
* Stir in the shredded Gruyere cheese, shredded Parmesan cheese, and a pinch of nutmeg.

**5. Assemble the Quiche:**

* Spread the crab mixture evenly over the bottom of the prepared pie crust.
* Pour the custard mixture over the crab filling, making sure it is evenly distributed.
* Gently press down on the crab filling with a spoon to ensure it is submerged in the custard.

**6. Bake the Quiche:**

* Place the pie plate on a baking sheet to catch any potential spills.
* Bake in the preheated oven for 45-55 minutes, or until the custard is set and the top is golden brown. The center should be slightly jiggly but not liquid.
* If the crust is browning too quickly, you can cover the edges with aluminum foil.

**7. Cool and Serve:**

* Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to set properly and prevents it from being too runny.
* Serve warm or at room temperature. Garnish with extra fresh parsley or chives, if desired.

## Tips for the Perfect Crab Quiche

* **Use High-Quality Crab Meat:** The quality of the crab meat will significantly impact the flavor of the quiche. Look for fresh, lump crab meat for the best taste and texture. Canned crab meat can be used in a pinch, but be sure to drain it well and remove any cartilage.
* **Don’t Overcook the Custard:** Overcooking the custard will result in a dry and rubbery quiche. The quiche is done when the edges are set and the center is slightly jiggly. It will continue to set as it cools.
* **Pre-Cook the Vegetables:** Pre-cooking the vegetables ensures they are tender and prevents a soggy quiche. Sautéing them also helps to develop their flavors.
* **Blind Bake the Crust (Optional):** Blind baking the crust is recommended if you want to ensure a perfectly crisp crust. This step is especially important if you are using a homemade pie crust.
* **Let the Quiche Cool:** Allowing the quiche to cool before slicing is crucial for allowing the custard to set properly. This will make it easier to slice and prevent it from being too runny.
* **Add Other Vegetables:** Feel free to add other vegetables to the filling, such as asparagus, mushrooms, or spinach. Just be sure to sauté them before adding them to the quiche.
* **Spice it Up:** For a spicier quiche, add a pinch of red pepper flakes to the crab filling or a dash of hot sauce to the custard.
* **Cheese Variations:** Gruyere cheese is a classic choice for quiche, but you can also use other cheeses such as Swiss, cheddar, or Monterey Jack.
* **Make it Ahead:** You can assemble the quiche ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few minutes to the baking time.

## Serving Suggestions

Crab Quiche II is a versatile dish that can be served in a variety of ways:

* **Brunch:** Serve it with a side of fresh fruit, yogurt, and muffins for a complete brunch spread.
* **Lunch:** Enjoy it with a side salad or a cup of soup for a light and satisfying lunch.
* **Dinner:** Pair it with roasted vegetables or a green salad for a more substantial dinner.
* **Appetizer:** Cut it into small wedges and serve it as an appetizer at your next party.

## Variations

Here are a few variations to customize your Crab Quiche II:

* **Shrimp and Crab Quiche:** Add cooked shrimp to the filling for an even more decadent seafood quiche.
* **Spinach and Crab Quiche:** Add sautéed spinach to the filling for a boost of nutrients and flavor.
* **Mushroom and Crab Quiche:** Add sautéed mushrooms to the filling for an earthy and savory twist.
* **Spicy Crab Quiche:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
* **Crab and Asparagus Quiche:** Add blanched or sauteed asparagus to the crab mixture.

## Nutritional Information (Approximate)

*Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used.*. Figures are per serving, based on a 8 slice quiche.

* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 200-250mg
* Sodium: 400-500mg
* Carbohydrates: 15-20g
* Fiber: 1-2g
* Sugar: 3-5g
* Protein: 20-25g

## Storing and Reheating

* **Storing:** Leftover crab quiche can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
* **Reheating:** To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust may become soggy.

## Common Mistakes to Avoid

* **Using imitation crab meat:** Real crab meat provides superior flavor and texture.
* **Not properly draining canned crab:** Excess water can lead to a soggy quiche.
* **Overmixing the filling:** Overmixing can break down the crab meat, making it less appealing.
* **Using a cold oven:** Ensure the oven is fully preheated before baking for even cooking.
* **Skipping the cooling period:** Cooling allows the custard to set, resulting in a better texture.

## Crab Quiche II: Recipe Card

**Yields:** 8 servings
**Prep time:** 20 minutes
**Cook time:** 45-55 minutes

**Ingredients:**

* 1 (9-inch) pre-made pie crust
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped celery
* 2 cloves garlic, minced
* 1 pound cooked crab meat, picked over for shells
* 1/4 cup chopped fresh parsley
* 1 tablespoon chopped fresh chives
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 4 large eggs
* 1 1/2 cups heavy cream
* 1/2 cup milk
* 1/2 cup shredded Gruyere cheese (or Swiss cheese)
* 1/4 cup shredded Parmesan cheese
* Pinch of nutmeg

**Instructions:**

1. Preheat oven to 375°F (190°C). Blind bake pie crust if desired.
2. Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and celery until softened. Add garlic and sauté until fragrant. Remove from heat.
3. In a bowl, combine crab meat, sautéed vegetables, parsley, chives, Dijon mustard, salt, and pepper.
4. In a separate bowl, whisk together eggs, heavy cream, milk, Gruyere cheese, Parmesan cheese, and nutmeg.
5. Spread crab mixture in the pie crust. Pour custard mixture over the filling.
6. Bake for 45-55 minutes, or until the custard is set and golden brown. Cover edges with foil if browning too quickly.
7. Let cool for 15-20 minutes before slicing and serving.

Enjoy your delicious Crab Quiche II! This recipe is a guaranteed crowd-pleaser and a wonderful way to showcase the delicate flavor of crab meat. Serve it with a crisp salad and a glass of white wine for a truly memorable meal.