Crab-Meat Quiche
- Total Time
- About 1 hour, with pre-made dough
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Short-crust dough (see recipe), rolled and chilled in a 9½-inch tart pan
- 1small red pepper
- 3large eggs
- 2teaspoons Dijon mustard
- ½teaspoon kosher salt
- Black pepper to taste
- 1teaspoon paprika
- Pinch cayenne
- 1and ¼ cups heavy cream
- 1teaspoon chopped fresh tarragon
- 2teaspoons slivered chives
- 6ounces cooked crab meat, or use chopped cooked shrimp or lobster
Nutritional analysis per serving (6 servings)
333 calories; 22 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 14 grams protein; 463 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Step 2
Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into ¼-inch strips.
- Step 3
Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
- Step 4
Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Private Notes
Comments
Folks. Please. There is no real "rule" about cheese and seafood, unless you are in Italy. (and even then, for the brave, rules are made to be broken!). Plenty of other cuisines mix seafood and cheese. French: Mussels with Blue Cheese, Coquelle St. Jacque, etc. Greek: Shrimp baked with Feta and Tomatoes Mexico: Fish and/or Shrimp Tacos or Enchiladas, The US: Southern Hot Crab Dip, Salmon and Cream Cheese, Tuna Casserole, and many more! Food is made to be enjoyed. Defund the Food Police!
Fish and cheese mix quite deliciously. E.g., lox and cream cheese. Or thousands of other combinations. Many of them eaten and enjoyed in Italy.
Yummy! I substituted leftover SALMON for the crab -- it had been cooked in a fines herbes, so I dropped the chives, added more fines herbes and fresh parsley as well.
Also left out the mustard and reduced the cream a bit -- because I drizzled creme fraische on top of all before pouring in the egg mixture. Next time I might add some cooked vidalias, as well. Maybe a cup?
No leftovers.... :)
A recipe even the kids didn’t complain about! MIL and I both made it, but mine turned out better with a few I picked up along the way that helped, and that I’ll use again: 1. Crust is hit or miss. MIL’s turned out great, mine (despite following linked recipe to the letter) went in the trash. I’m using store bought from now on rather than waste my time. 2. I put my pizza stone in the oven during preheat. Parbaked my crust on it to help the bottom in a regular pie dish. Also baked the quiche on the hot stone. 3. Put a very thin layer of cheese on the crust before putting in crab. I used thick shredded Gruyère and cheddar because it’s what I had. It helped make sure the crust bottom didn’t go soggy. 4. I didn’t have and couldn’t find tarragon. I subbed with basil and a shake of dried herbs de Provence. It was delightful. 5. PLEASE DO NOT “ROAST” PEPPERS ON THE STOVE! I did it and won’t again. Uneven cooking, some popping and splatter that would be a risk if my kids were around. Roast these in the oven on a foil-lined baking sheet for 15ish min on 400-425. Turn them over in the middle. Much more reliable. Next time I’ll dice the peppers. They do float to the top, and it’d be easier to eat if they were diced.
We charred the pepper on an outdoor grill, since we have an electric stove top, and used a pate brisee shell, since I had a homemade one in the freezer. I’ve made this once before, when I added things like sautéed leeks, and the crab was overpowered. This time I kept it spare, and the tarragon sang. I also topped it with toasted, sliced almonds, since i remember my mom doing that with a crab quiche for a ladies’ meeting in the late 60s. Really nice.
I made this and it was delicious although I think there was too much liquid. I used 8oz. of crab, bumped up the eggs to 5 because I was using my chickens' eggs which are a big smaller than commercial eggs. I used 1 cup cream and 1/4 cup milk as another commenter suggested. Next time, I'll do 1 cup cream only. I also sauteed a bunch of scallions and added that, which I would recommend.