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Crab Quiche

A creamy and crunchy quiche featuring sweet crab meat, tangy cheese, and a hint of Old Bay seasoning, perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pie crust 1 pie crust Can be store-bought or homemade.
  • 1 cup 1 cup cooked crab meat Use fresh or canned crab meat.
  • 1 cup 1 cup grated Gruyère cheese (or cheddar) Cheese can be substituted with your choice.
  • 2 large 2 large eggs Essential for the quiche filling.
  • 1 cup 1 cup heavy cream Gives the quiche its creamy texture.
  • 1/4 cup 1/4 cup milk Can substitute with non-dairy milk.
  • 2 stalks 2 scallions, chopped Adds flavor and freshness.
  • 1 teaspoon 1 teaspoon Old Bay seasoning For a classic crab flavor.
  • 1 teaspoon 1 teaspoon Dijon mustard Enhances the flavors.
  • 1/2 teaspoon 1/2 teaspoon ground mace Can be substituted with nutmeg.
  • to taste Salt and pepper to taste Adjust seasoning according to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust and fit it into a pie dish.
  3. In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper.
  4. Spread the crab meat and scallions evenly in the crust.
  5. Pour the egg mixture on top, ensuring everything is well covered.
  6. Sprinkle the cheese over the filling.
Baking
  1. Bake for 30-35 minutes or until the quiche is set and golden.
  2. Let it cool slightly before slicing and serving.

Notes

Serve warm or at room temperature, paired with a fresh salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to a month.