Crab Quiche

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
15 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 ounces gruyere cheese, shredded
  • One 9-inch pie shell, par-baked and pricked with a fork
  • 1 pound fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon salt
  • Pinch ground mace
  • 3 eggs, beaten
Directions

Preheat the oven to 350 degrees F.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    This was delicious, easy, and perfect for a special occasion. I made this for Mother's Day brunch and everyone loved it. I used the base recipe - but made a few tweaks to make it my own. I added lobster, a shallot, some red bell pepper for color, and a few dashes of hot sauce. I also upped the Old Bay quotient (I'm from Maryland, a 1/2 teaspoon doesn't even register on our taste buds. We put it on EVERYTHING. Seriously- we even make beer with Old Bay). All in all it was a huge success. My family is already asking when I can make it again.
    Amazing...
    Just perfect! A few suggestions to guarantee perfection:  
     
    First and foremost, use high quality crab meat -- the kind that comes from the refrigerated, seafood section of your local market, not from a can on the shelf -- in the quantity specified in the recipe (which is one pound). 
     
    Second, "Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt (if you use it) and mace (if you have it)" and then taste it, BEFORE you add the raw eggs. That way, you can adjust the seasoning by adding a little garlic or onion powder, red pepper, hot sauce -- whatever floats your boat -- before you beat in the eggs. But remember, the taste may intensify a bit during the cooking process, and you don't want to overwhelm that high quality, lump crab meat that you just spent a small fortune to buy. 
     
    Last: Cook it 'til it's done! I can't emphasize this one enough: If it's still wobbly (or worse yet, runny) after 40 minutes, another 20 minutes (or so) may be needed. 
     
    Enjoy!
    I did view all the posted reviews before I decided to try this recipe. I had watched it on Paula's Best Dishes today. I went and purchased my ingredients and did use a deep dish pie shell. I was lucky to catch my cheese on special and I always have seafood in the freezer. I uped the bay, added just a tad bit of red pepper flakes as suggested, I would suggest to use the good lump crab meat as I have found if you skimp on this it will tell by tasting fishy. I also did a little more of the lemon zest and it really brought out the flavor, (make sure your lemons are FRESH!! This is a wonderful dish, everyone loved it and sad to say there were no left overs for me to keep. I found the dish easy to make, a quick clean up and as a last note, make sure your crust is well browned or your quiche could end up with a soggy crust.
    Very nice. Easy. Filled my 1.5" deep pie plate despite using only 8 oz. crab. Jumbo lump crab worth the expense for company. Tasted a little salty using just half the called-for crab.
    Very simple to make and taste wonderful!!! I can't say enough good things about it!!
    Mine took 1hr 10 min. to cook, and tasted fishy more than crabby: maybe too much lemon zest? Between the crab and gruyere cheese alone, it cost over $35 to make so I don't think I'll be making this again. Too bad: I'd REALLY been looking forward to it! It looked very pretty though. Does definitely require a deep dish pie crust but I think it would be just as tasty with only half the called-for crab (and I LOVE crab.
    Delicious. I increased the green onion & cheese a little,, & added some garlic/garlic powder. Instead of using salt, I used a full tsp of Old Bay--low Na. To help the top brown up nicely, I did dust the top with paprika before baking. It turned out just beautifully! I agree that it needs some spice--I added some crushed red pepper, but still ended up using a little hot sauce on the side. It actually kept well the next day, and is even better served at room temp.
    Yummy and very quick and easy! 
    Definitely a keeper ... I would consider it a crab pie, even better than quiche! If your family enjoys a little spice, add a few red pepper flakes, scallions and garlic.
    I also added cut roasted asparagus on top. It was delicious.
    the best!
    Wonderful! I didn't have Mace so I used a smaller pinch of nutmeg. Can't wait to make this when my sisters and I get together!
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