Crab-Meat Quiche
- Total Time
- About 1 hour, with pre-made dough
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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.
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- 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
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Cooking Notes
Austro Girl
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.... :)
Austro Girl
Never ever ever put cheese on fish!!
Jed
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.
SonomaSMB
This is really incredible. What a great way to stretch a small amount of crab to maximum effect.
The seasonings are perfect. I probably used a few more herbs, but the combo of tarragon & chives is spot on.
I always mess with recipes, so used just 1/2 cup of cream & 3/4 cup 1% milk, which worked just fine.
I'm tempted to try this crustless, & maybe add a small sautéed leek to the red pepper, although it really doesn't need anything else. Thank you David, again!
David
Assuming "quiche" required cheese, I tried this "on my own" before I saw a recipe, using swiss cheese. Don't do it! It was terrible, simply at the threshold of inedible.
Jessie Paul
I used canned crab meat and bottled roasted red pepper which made it very simple. Even the picky 11 year old boy in our family ate it and liked it (before he found out he was eating crab!)
Madeleine
I can't tell what you mean - this recipe was awful? Or you added Swiss cheese to it and the results were awful? Or another recipe you found, one calling for Swiss cheese, was awful? And why is "on my own" in quotation marks, what is that a euphemism for?
Carol in Queens
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!
Kay
Something is off in this recipe. It had no kick or scrumptiousness to it. This should have been wonderful. bought fresh king crab legs and extracted the meat. Used farm fresh eggs. Added a little extra cayenne, had fresh herbs. It just lacked. Had no pizazz and with all those ingredients I was underwhelmed. Been a long time cook...>50 years. I’m not chef by any means but I know when something does not deliver. This did not.
Shwillary
and quiche, albeit french, almost always has cheese - gruyere is fantastic with the crab here.
Lisa R
I too have an electric stove (sigh). I halved and de-seeded a red pepper, the broiled it in my toaster oven, flipping once, until blackened. Worked great!
Uhura
A Japanese recipe I once used (not for quiche) said, "you can add other things but the main idea here is the crab and the egg". This recipe comes close to that ideal.
Stephen F
I made this as a Mother's Day treat, and it was great. Since I used a full half-pound of lump crab (you can't really have too much crab, can you?) and roasted a red pepper as directed, I decided that next time I will use a deep-dish pie pan. I also think that a bit of gently sautéed mushrooms and/or asparagus and/or sweet onion could make an already excellent meal sublime.
Molly
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.
Charles
" cooked" crab meat? If it's canned as so many of us use, what's to cook? Isn't 30 minutes in the oven plenty of cooking? If not, please explain how we are to cook the crabmeat before using it.
Nomi
some people use crab legs from fish mongers. They are raw. Not all use canned. IF canned, you are set.
Deb T
I've made this twice now and I think it is the most delicious quiche. Firstly, the crust is fantastic and flaky...the best I've ever made. Both times I used lobster and shrimp instead of crab, poaching them in vermouth to pre-cook them. Any complaints about blandness are easily fixed by upping the herbs, spices and mustard. A total winner. If you're counting calories you won't be making this.
greg in san diego
This was fun to make but wasn’t particularly flavorful. Wouldn’t make again.
Carol in Queens
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!
Lauren
I'm new here, and this question may be beneath the rest of you, but: could one use canned crab meat? I have a crab quiche recipe my family and friends have enjoyed for years that uses canned. I'm interested in trying this recipe variation due to the red pepper, Dijon mustard, and cayenne... Also, an older comment here says to never put cheese with fish. My crab quiche recipe has Monterey Jack cheese, and it's delicious!
sparklefern
I enjoyed this. I left out the mustard, following the recommendations of other cooks. My only feeling is that I would have liked a bit more custard filling. Maybe I could make more of it for next time. Regardless, it was delicious.
Paul
This delivers crab and creamy egg flavors as intended. I had minor issues with the crust when I used a pie plate instead of a tart pan. Didn't anchor the crust on the high pie plate edges so it shrank a bit. No matter, the crust was flaky and the extra dough help build a "moat" to allow more egg mixture on top. Not picture perfect but still tasty. Will not mess that up next time!
Brad
I have never made this recipe, but I've made a Crabmeat Quiche from Southern Living that is to die for. It includes lime zest and parmesan cheese. It's perfection.
elizabeth
Is it possible to use Coconut cream instead of heavy cream?
Lisa R
I made as written, only substituting fresh herbs from my garden for the tarragon (which I didn't have) and throwing in some caramelized onions. Light and delicious—adding cheese would have masked the delicate flavor of the crab, and I never missed it.
Grandmadoc
Added asparagus and diced onion....mostly because I love onion and look for a way to add it...spectacular! Guests loved it. Now for an encore?
Sam
Any notes for the red pepper and electric stoves?
Lisa R
I too have an electric stove (sigh). I halved and de-seeded a red pepper, the broiled it in my toaster oven, flipping once, until blackened. Worked great!
Elizabeth
Cook them under a grill. You also don't get the taste that direct gas provides on stove top.
jholmes
I made this with a few changes. I omitted the tarragon and added fresh parsley and oregano since I had some I needed to use up. I substituted 1 8oz can of heavy coconut milk in place of the cream since I avoid dairy when possible. I roasted 4 ribs of celery with the pepper since I also had some I needed to use up. I layered the celery before the peppers, and used 8oz of crab instead of 6oz. Turned out amazing. The coconut and crab mix really worked well. I did have to cook it an extra 10mins.
ksgnat
Added sautéed leeks per recommendation here, was superb!
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