I have heard the saying, “real men don’t eat quiche” but in my experience, this has not been the case. I love to make a good quiche and I have never had any trouble finding someone (including men) to eat them. There are so many variations so you are only limited by what’s available in your market that day.
My favorite quiche is definitely crab quiche. Oh. My. YUM. I love to serve this with a salad (spinach or spring greens with a vinaigrette) or some fresh fruit. I made this quiche for Lysa, Holly and Renee during one of our She Speaks planning meetings. I served it with a spinach/orange salad and it turned out to be a very good pairing. (Very refreshing.)
Quiche works for any meal. I have served it for breakfast, brunch, lunch and dinner and it always works. It’s easy to make ahead and there are so many filling combinations that you can always make it something new. I will share some additional quiche fillings in the future but first… I wanted to start with my favorite!
Crab Quiche
Ingredients:
- pastry for one 9-inch pie crust
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- dash of nutmeg
- 1 cup whipping or heavy cream
- 2 cups shredded Swiss or Gruyere cheese
- 2 tablespoons grated Parmesan cheese
- 1 cup lump crabmeat
- 1/2 cup slightly undercooked asparagus, cut into 1-inch pieces
- 2 or 3 green onions, chopped
- 1 tablespoon snipped chives
Preheat oven to 400 degrees. Press pie crust into a 9-inch quiche dish or pie pan and trim to fit. Prick the bottom and sides of the pie crust with a fork. Bake in preheated oven for five minutes and then remove from oven.
Reduce oven temperature to 350 degrees.
While crust is baking, whisk together the eggs, salt, pepper, nutmeg and cream. Stir in the cheeses, crab, asparagus, onions and chives. Pour into the crust. Bake for 30 minutes or until set in the center.
Remove from oven and let stand for ten minutes before slicing.
Sweetest Blessings,
LeAnn
{ 6 comments… read them below or add one }
This sounds yummy. My men might not eat it, but it’s tempting to freeze some for myself for later! Would this work with imitation crab? I picked some up on sale the other day and would like to do something other than crab salad with it.
Blessings,
Mary
My mouth is watering just remembering the deliciousness of your crab quiche!!!! I’m not a quiche eater. But this rocked my world! Glad to have the recipe now. Definitely going to make it for my family soon. Thanks Lee Lee!!
mmmmmm.
What is the calorie count for this? I made it last night using imitation crab. What is lump crabmeat? Also, I cut the crab into small cubes. I put the overflow in an individual size baking dish without the crust. Yummy!
LeAnn,
I grew up in Savannah, Ga and cut my teeth on everything Crab. This recipe looks Yummy and EASY, a perfect combination!
I can’t wait to try it out,
Blessings!!
Pat
Hi Ruth,
I’m so sorry but I don’t provide the calorie count for my recipes. I know that counting calories is important to a lot of people but I simply don’t have the energy to add this step. (Besides, I really don’t do well with numbers. This would be a math equation and that is seriously not my giftedness.) Ruth, I’m afraid it’s about all I can do just to write my recipes down while I’m cooking
(Well… and then clean all the dishes that result from my kitchen experiments!)
Regarding lump crab, you can find it in the seafood section of your grocery store… where they display fresh seafood behind the glass display case. Basically, someone else cooked the crab and then removed all the sweet pieces of crab meat from the shell. It’s sweet and tender and flakes easily. YUM!
Blessings,
LeAnn