Crab Quiche

gruyere cheese, shredded

white crabmeat, drained

scallions, minced

heavy cream

lemon

dry mustard

seafood seasoning,

salt

mace

eggs, beaten

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust. 

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Substituted 2 Tbls. lemon juice for the zest. Pre-baked the pie crust for 20 minutes with beans and let cool completely before adding rest of the ingredients. Also used 4 eggs. 

Great recipe made exactly as printed here. Great consistency, filled my deep dish 9” pie plate perfectly. It was delicious! The second time I used imitation crab legs (sticks). Surprisingly didn’t taste differently and not fishy in the least even tho it’s made with varieties of crab meat, shellfish, and fish. I highly recommend it. Today I made it again but added a tablespoon of chopped pimientos, and when I pull it, I’ll grate a little Gruyere on top. The aroma is incredible! BTW, took about 1 hr, 25 mins. The ratio of cream to eggs was right on for me all 3 times.

If you read the reviews / less crab meat (and I guess make sure it’s drained for the people who said it was watery) and more seasoning it’s delicious! My friends were all asking for the recipe! 

This was a terrible recipe!  I agree with Stephanie L.  I have made many crab quiches and wanted to try a new recipe for Christmas Eve dinner.  It was edible (barely) and my husband graciously ate it but I would NEVER make it again.  Find a different recipe - there are many good ones out there and avoid this one!

What a waste of good crab meat! This was awful! Ingredient measurements are all wrong! Cooking time is wrong. Mine came out a thin watery mess! Find another recipe!

I have made this quiche 3 or 4 times now. I agree it needs to cook longer (at least in my oven). Everyone who has eaten it loves it.

It was just okay.  I definately would not make it again.  <div>I used 1 pound of crab meat in a 9" pie plate and it fit perfectly.  Added the egg &amp; cream mixture and it still worked just fine.  40 minutes is not enough time, probably closer to 55 minutes.</div><div>I guess it just did not the quiche had an exciting, delicious taste - again, just okay.</div><div><br /></div><div><div>Anonymous</div></div>

First I doubled the eggs and spice recipe.  I then sautéed spinach and garlic, set aside.   Then I cooked scallions with red bell peppers, lemon zest and a pinch of nutmeg (didn’t have mace) in pan until softened.   I then added the crab meat and spinach Mixture, stirred evenly and added the egg and cream mixture (6 eggs and 16 oz heavy cream).  Poured into TWO Pre-baked deep dish pie pans lined in melted cheese and baked 45-60 mins, depending on oven.  Mwah!

crab quiche

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 1 hours, 5 minutes

Servings: 7

Author : Food Network

Ingredients

Instructions

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