Deviled Crab Quiche
Submitted by Don99
Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t your everyday quiche. The crust gets a kick from chili seasoning and sharp cheddar, creating a flaky, savory shell that stands up to the rich filling inside.
Sweet crabmeat pairs with smoky bacon and onion, all bound together in a silky egg custard spiked with cayenne and dry mustard. The result is a quiche with real backbone and bold flavor.
Serve it warm straight from the oven or let it cool to room temperature for a make-ahead brunch centerpiece. Either way, it disappears fast.
Chef Tips
- Blind bake the crust fully before adding the filling to prevent a soggy bottom
- Let the quiche rest 10 minutes after baking so the custard sets cleanly for slicing
- Fresh lump crabmeat gives the best texture, but canned works in a pinch if you drain it well
- A sprinkle of fresh chives on top adds color and a mild onion note
Ingredients
Directions
Preheat oven to 400’F (205’C.).
In a bowl, combine flour, salt and chili seasoning.
Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well.
Stir in cold water and mix to form a fairly firm dough.
Knead gently on a floured surface and roll out pastry.
Set a 10” flouted flan pan with a removable bottom on a baking sheet.
Press pastry into flutes and trim edge neatly.
Prick base with a fork.
Line pastry with waxed paper and fill with dried beans.
Bake 15 minutes.
Remove waxed paper and beans and bake 5 to 10 minutes more or until dry and lightly golden.
Fry bacon 3 minutes.
Add onion; cook 2 minutes.
Remove from heat; mix with crabmeat.
Spoon mixture into flan shell.
Whisk eggs, half-and-half, mustard, cayenne and salt.
Pour into flan shell.
Bake 30 to 35 minutes or until set and lightly golden.
Garnish with tomato and parsley, if desired, and serve warm or cold.
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