Photo: Crab Quiche Recipe
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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By 1gabelle
Georgia
on May 03, 2013
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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.
By HungryJack2
Lafayette Hill, PA
on January 05, 2013
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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.
By Vol3
Berryville, AR
on December 24, 2012
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Very simple to make and taste wonderful!!! I can't say enough good things about it!!
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