Crab Quiche

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Crab quiche is a a simple yet elegant brunch or dinner idea. Sweet crab, savory seasoning, and cheese get baked into a rich creamy custard on top of a buttery crust for a meal worthy of company any time of day or night.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 345kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

6 large eggs
½ cup heavy cream
1 teaspoon old bay seasoning
½ teaspoon salt
½ teaspoon cracked black pepper
12 oz lump crab meat drained
1 cup roughly chopped spinach
3 scallions minced
3/4 cup shredded gruyere cheese
½ cup shredded parmesan cheese
1 9" deep dish pie crust

US Customary - Metric

Instructions

Preheat the oven to 350 F
In a large bowl, whisk together the eggs, heavy cream, old bay, salt and pepper; set aside
6 large eggs, ½ cup heavy cream, 1 teaspoon old bay seasoning, ½ teaspoon salt, ½ teaspoon cracked black pepper
Add the crab, spinach, scallions, gruyere and parmesan cheese to the bottom of the pie crust, then toss to mix
12 oz lump crab meat, 1 cup roughly chopped spinach, 3 scallions, 3/4 cup shredded gruyere cheese, ½ cup shredded parmesan cheese, 1 9" deep dish pie crust
Gently pour the egg mixture over top of the crab mixture in the pie crust.
Place the pie dish on top of a sheet pan, then bake in the preheated oven for 40-45 minutes, or until the eggs have cooked through, it should wobble slightly in the center.
Allow to cool for at least 20 minutes before slicing and serving with additional green onion if desired.

Notes

Be careful when you toss the crab with the cheese and spinach that you are breaking the crab up too much.
When the quiche is done, the eggs will be firmly set at the edges but slightly jiggly in the center.
Make sure not to skip the resting time before you serve it. The quiche needs time to finish setting up.

Nutrition