Indulge in the elegance of coastal dining with this luxurious Crab Quiche recipe, inspired by an exclusive boutique bed and breakfast on the East Coast. Perfect for brunch, this savory dish combines the delicate flavor of lump crab meat with nutty Swiss cheese, all baked to perfection in a flaky crust. Whether served alongside fresh fruit, muffins, and mimosas or paired with a simple salad for a light dinner, this quiche is sure to impress with its sophisticated yet comforting flavors.
INGREDIENTS:
1 (9 inch) unbaked pie crust (or use this recipe)
4 large eggs, beaten
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 cup heavy cream
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1 6 oz. can Dave’s Dungeness lump crab meat, drained and gently flaked into chunks
1 1/2 cups Swiss cheese, grated (Emmentaler or Jarlsberg is perfect)
1/2 cup green onions, chopped
2 tablespoons butter, cut into small pieces Garnish with chopped chives or parsley, if desired
INSTRUCTIONS:
Preheat oven to 375°F.
Roll out the pie crust into a deep 9-inch pie dish or tart pan and trim any excess. Use a fork to prick the bottom of the crust lightly. Pre-bake the crust for about 10 minutes, or until lightly golden. Remove and set aside.
In a medium mixing bowl, beat together eggs, mayonnaise, flour, half and half, Dijon, salt and white pepper until thoroughly blended.
Place crab and green onions in bowl and toss to combine well.
Spread a 1/3 of grated cheese on bottom of pie shell. Next, spread a layer of crab onion mixture. Repeat one more time. Top with last of grated cheese. Pour egg mixture over ingredients. Dot top with butter.
Bake for 40-45 minutes, or until slightly puffed and a knife inserted in the center comes out clean. Allow to cool for 15 minutes before serving.
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