This Easter is going to be a little weird for us because most of my family won’t be here. Last week we were with my parents and my brother’s family for Spring Break, but this weekend — Emily’s back at school and my parents are celebrating with my brother in DC. So it’s just Scott and I this year. Like I said, weird.
No colored eggs or chocolate bunnies. Maybe Easter mass and a visit with my grandparents. Still, I feel like I should do something special. Something celebratory. And let’s be honest — since I won’t be cooking for a crowd, I can make something simple. Quiche. Rustic crab quiche.
Rustic Crab Quiche
I know. I just did a quiche. But the reason I love them is that they are so simple. And so good. They morph easily from breakfast to brunch, lunch to dinner. They feel festive — because they’re tucked into a flaky pastry and depending on the type of quiche you make, they’re pretty easy to fanci-fy!
This quiche is made with a pound of lump backfin crab meat. That’s special. It’s not everyday that crab makes it onto the menu here. Not anymore.
I mean, I grew up with crab – literally tossing a trap off the dock of my grandparents house and pulling them in by the bushel. Not anymore. Now, I have to buy my crab.
Sigh — at least I didn’t have to steam and pick it! This was a full pound of lump back fin – and the only picking I did was to sift through to assure there wasn’t a stray piece of cartilage or shell.
Anyway, this will be perfect for a simple brunch with my grandparents along with something mimosa-esque. And who knows, maybe that rabbit will show up with a morsel of chocolate. Fingers crossed.
- 1 9-inch pie pastry
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 extra large eggs
- 1 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper (less if you don't like spice, more if you do)
- 1 pound crab meat (preferably lump)
- 1 1/4 cups shredded gruyere cheese, divided
- 2 tablespoons fresh chopped parsley
- 2 tablespoons parmesan cheese
- Preheat the oven to 350°. Line a baking sheet with parchment paper or a silpat. Place the pie pastry into a pie plate and press the crust firmly to the bottom and sides of the dish. Fold the overhanging parts under and use the tines of a fork or your fingers to create a decorative border. Place the pie plate on the baking sheet and set aside.
- Heat the olive oil over medium high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside.
- Place the crab in a large mixing bowl. Pick through the meat with your fingers removing any cartilage or shells you might find. Add the sautéed onions and parsley.
- In a small bowl, whisk the eggs with the half and half. Add the salt, pepper and cayenne, stirring to combine. Pour the egg mixture over the crab and stir. Add 1 cup of the gruyere cheese and stir until just combined. Transfer the crab mixture to the pie shell. Scatter the remaining gruyere cheese and parmesan on top of the quiche. Place the quiche in the oven and bake for 50 minutes to an hour until the center of the quiche is set. Remove from the oven and let it rest for 20 minutes before cutting.
- Can be made a day ahead and reheated in a 300° oven for 15-20 minutes.