Crabmeat Quiche
Submitted by Mel
Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.
YIELD
1 quichePREP
20 minCOOK
40 minREADY
1 hrsA proper crabmeat quiche treats the crab like the headliner, not the garnish. Sweet lump crabmeat gets a quick sauté in butter with chives and parsley to wake up its flavor, then folds into a custard enriched with softened cream cheese for a velvety filling that holds the crab in suspended luxury.
The cream cheese is the textural secret. Beat it until smooth and creamy before stirring into the basic quiche custard. It adds body without overwhelming the delicate crab, and helps prevent the custard from weeping or curdling around the edges during baking.
Don’t overcook the crabmeat. The 2-3 minute sauté is just enough to warm it through and let the butter and herbs coat every flake. Longer and the crab toughens into rubbery threads.
Use the best crabmeat your budget allows. Fresh lump or jumbo lump from the seafood counter delivers sweet, intact flakes. Canned works in a pinch but flake it gently and pick out any cartilage. Imitation crab (surimi) is a hard no here. The flavor and texture wreck the whole dish.
A knife inserted in the middle should come out clean but the very center should still jiggle slightly. Carryover heat finishes the cooking as the quiche rests.
Pro Tips
- Blind-bake the pie shell 10 minutes before adding the filling to prevent a soggy bottom.
- Pat the crab dry with paper towels before sautéing. Wet crab releases water that thins the custard.
- Bake on the bottom rack of the oven. The hot air around the crust helps it brown while the custard sets gently above.
- Let rest 15 minutes before slicing. Hot quiche slices into a mess.
Variations
- Stir in a tablespoon of grated Gruyère or Parmesan to the custard for a cheesier filling.
- Add a tablespoon of fresh dill or tarragon to the herb mix for a fancier flavor lift.
- Sub cooked shrimp or lobster meat for the crab for a seafood quiche variation.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sauté crabmeat for only 2 to 3 minutes in 4 tablespoons of butter, adding chives and parsley, salt and pepper.
Remove from heat and allow to cool for a couple of minutes before spreading it evenly in the bottom of the prepared pastry shell.
Beat the cream cheese until soft and creamy.
Then stir it into the Basic Quiche Filling, using a wooden spoon to remove as many of the lumps as possible.
Then pour the filling into the pie shell.
Bake for about 35 to 40 minutes, or until a knife inserted in the middle of the quiche comes out clean.
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