Crab Meat Quiche

This crab quiche starts with a step most recipes skip: marinating the crab meat in sherry with celery, onion, and parsley for at least an hour before it goes anywhere near the oven. That sherry soak infuses the crab with a nutty sweetness and softens the aromatics so their flavors blend right into the filling.

The custard is equal parts milk and cream blended with eggs, nutmeg, salt, and white pepper. Blending in a blender for just 3 seconds mixes everything without incorporating air, so the finished quiche is dense and silky instead of puffy and spongy.

The two-temperature bake is a classic quiche technique. Starting at high heat sets the crust quickly and prevents a soggy bottom. Dropping the temperature lets the custard cook gently so it stays creamy and doesn’t curdle.

Chef Tips

• Pick through the crab meat carefully for shell fragments before marinating. Even one piece of shell can ruin a bite.
• Use a partly baked (blind baked) pastry shell. A raw shell won’t crisp properly under all that custard.
• Test with a knife one inch from the edge, not the center. The center continues cooking with residual heat after you pull it out.

Variations

• Add ½ cup of shredded Gruyere or Swiss cheese for a richer, cheesier quiche.
• Swap sherry for dry white wine for a lighter, more acidic flavor in the crab mixture.
• Fold in a handful of fresh dill for a bright, herby complement to the crab.