A simple but decadent seafood quiche, this amazing Rustic Crab Quiche has a pound of lump backfin crabmeat. This is a great brunch quiche with a green salad.
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. A nice seafood 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 or Mary-esque. And who knows, maybe that rabbit will show up with a morsel of chocolate. Fingers crossed.
Rustic Crab Quiche
ingredients
- 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 gruyere cheese shredded, divided
- 2 tablespoons parsley fresh chopped
- 2 tablespoons parmesan cheese grated
instructions
- 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.
Notes
Nutrition
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- Loaded Baked Potato Quiche
Have you ever made this ahead and frozen it? Bake before freezing or upon baking? Trying to simplify last minute cooking for the holidays! Thanks!
I’ve never made it ahead of time, but that doesn’t mean you couldn’t. I would bake the quiche, let it cool to room temperature, then wrap it very well with freezer paper and freeze. The day before you’re going to eat it, remove the quiche from the freezer and put it in the refrigerator to thaw for 24 hours. Reheat, covered with foil at 300° until warm — likely 25-30 minutes. Remove the foil for the last 10 minutes.
Has anyone made these into mini quiches? If so, how long did you bake them? Thinking of trying these for a bridal shower. TIA!
It turned out fantastic and not a crumb left in the dish! I did add a couple things: Crumbled Bacon and used the bacon drippings along with avocado oil to cook the onion. Also, added prefect pinch vegetable seasoning along with the old bay. Made this for Thanksgiving brunch, let’s just say it was the winner over the traditional turkey dinner.
Really enjoyed this recipe!! Everyone at the office raved about it and asked for the recipe. My only tweak was adding Old Bay Seasoning, but it would have been 5 star without it.
So glad you enjoyed it Angelica, I think the Old Bay addition is a keeper. Will use it next time.
Wow I can’t wait to try this ,this weekend thank you so much Lisa
I hope you enjoy it, Erica!
Thank you for the step by step photos, pinning and sharing, I love this quiche!
Thanks, Sara! Enjoy!
What a beautiful and comforting dish! I love your step-by-step photos and I am pinning this recipe for later! Happy weekend!
Thank you Tania! I’m glad you like it!
A rustic quiche is a great idea for Easter. It looks amazing!
I’m thinking with a glazed ham, some roasted asparagus and a sip of bubbly! Yum!
Yum…I love quiche and this sounds amazing with the crab!
Thank you Holly!
The filling looks so incredibly creamy! And you got the perfect light brown on the top! I can see this being a HUGE hit for Easter brunch…or anytime of the year!
I think of it as a special occasion dish — just because it has $20 of crab!
Crab and quiche are two of my favourite things bit I’ve never had them together before. Great recipe 🙂
What can I say? It works!