Buttery Crab Quiche Recipes

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CRAB QUICHE WITH CHEESE



Crab Quiche With Cheese image

This delicious crab quiche recipe is perfect for a lunch or brunch. It is made with fresh crabmeat, Swiss cheese, eggs, and a dash of nutmeg.

Provided by Diana Rattray

Categories     Appetizer     Entree     Lunch     Dinner     Brunch     Pie

Time 45m

Number Of Ingredients 12

1 (9-inch) pie crust dough
1 tablespoon butter
2 tablespoons minced shallots
1 cup crabmeat
1 tablespoon all-purpose flour
1 1/2 cups shredded Swiss cheese ( divided )
3 eggs
1 cup half and half
1/2 teaspoon salt
Dash of white pepper or hot pepper sauce
Dash of nutmeg
1/2 teaspoon minced fresh parsley

Steps:

  • Serve hot or at room temperature. Enjoy.

Nutrition Facts : Calories 360 kcal, Carbohydrate 28 g, Cholesterol 108 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 586 mg, Sugar 1 g, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

BUTTERY CRAB QUICHE



Buttery Crab Quiche image

-Maryellen Hays, Wolcottville, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 unbaked deep-dish pastry shell (9 inches)
3 tablespoons all-purpose flour
4 eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup french-fried onions

Steps:

  • Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell., Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 277 calories, Fat 16g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 506mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

CRAB QUICHE II



Crab Quiche II image

I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.

Provided by thatchbo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 7

Number Of Ingredients 8

1 (9 inch) deep dish pie crust
2 eggs, beaten
½ cup milk
½ cup mayonnaise
1 teaspoon cornstarch
1 ½ cups shredded Swiss cheese
½ pound imitation crabmeat
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 20.9 g, Cholesterol 88.3 mg, Fat 29.4 g, Fiber 0.5 g, Protein 12.4 g, SaturatedFat 9.4 g, Sodium 601.9 mg, Sugar 4.5 g

CRAB-MEAT QUICHE



Crab-Meat Quiche image

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Black pepper to taste
1 teaspoon paprika
Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Steps:

  • Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
  • Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
  • Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB QUICHE



Crab Quiche image

My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!

Provided by JIMZGRL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
  • In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
  • Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g

CRAB QUICHE



Crab Quiche image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 to 8 servings, or 16 appetiz

Number Of Ingredients 16

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1 teaspoon salt
2 to 3 tablespoons iced water
1 bunch watercress, cleaned and finely chopped
8 ounces cooked crabmeat
1 tablespoon wholegrain mustard
2 eggs
2 yolks
3/4 cup milk
3/4 cup heavy cream
2 tablespoons sherry
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
  • In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

BRUNCH CRAB QUICHE



Brunch Crab Quiche image

From Gourmet magazine September 2004. I used store bought pastry instead of making from scratch. The recipe is for the filling only.

Provided by agoodcookie

Categories     Crab

Time 45m

Yield 1 quiche`, 8 serving(s)

Number Of Ingredients 11

1/2 lb crabmeat
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup grated monterey jack cheese
1/2 cup grated swiss cheese
1 frozen pie crust

Steps:

  • Preheat oven to 375°F.
  • Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
  • Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
  • Cool in pie plate on rack for 15 minutes.
  • *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

Nutrition Facts : Calories 399.9, Fat 33.9, SaturatedFat 17.8, Cholesterol 211.7, Sodium 593.5, Carbohydrate 10.2, Fiber 0.2, Sugar 1.1, Protein 13.8

JOHN TRAVOLTA'S CRAB QUICHE



John Travolta's Crab Quiche image

Make and share this John Travolta's Crab Quiche recipe from Food.com.

Provided by Abby C

Categories     Crab

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup chilled butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
5 -6 tablespoons cold water
1/2 teaspoon salt
1 lb cleaned jumbo lump crabmeat (fresh, not frozen)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chervil
1 cup grated monterey jack cheese
1 1/2 cups grated gruyere cheese
1 1/2 cups heavy cream
3 eggs, plus
1 egg yolk
salt and pepper

Steps:

  • To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
  • Mix on medium until blended, about 3-4 minutes.
  • (It will look like cornmeal.) Then add the water.
  • As soon as the dough comes together, turn the mixer off.
  • This should only take about 10 seconds.
  • (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
  • Prepare the custard by mixing all ingredients together.
  • Roll out dough to about 1/4-inch thick.
  • Line the bottom of a 9-inch pie dish.
  • Sprinkle 1/2 of each cheese on the bottom.
  • Add crab meat.
  • Sprinkle herbs over crab meat.
  • Sprinkle on the rest of the cheese.
  • Pour custard over all the ingredients almost to the top of the pie dish.
  • Cook for 1 hour and 15 minutes at 325 degrees F.
  • Let stand 30 minutes before serving.
  • (Recipe courtesy The National Enquirer).

Nutrition Facts : Calories 863.9, Fat 62.8, SaturatedFat 35.2, Cholesterol 363.2, Sodium 840.8, Carbohydrate 35.5, Fiber 1.3, Sugar 0.6, Protein 39.1

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