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Garlic & Zest

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Rustic Crab Quiche

Rustic Crab Quiche
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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.

 

pie crust in a pie plan with fluted edges.

 

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.

 4 eggs a cup of cream and a whisk. sautéed onions in a pan with a wooden spoon.

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!

lump crabmeat in a bowl. lump crabmeat, sautéed onions and parsley in a bowl.

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.  

stirring crab with egg cream mixture

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.

quiche filling in the pie shell.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.  

quiche with sprinkle of cheese on top. quiche directly out of the oven with a puffed dome.

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.


crab quiche with a sprig of parsley


Rustic Crab Quiche
Print Pin
3.91 from 21 votes

Rustic Crab Quiche

With a pound of lump crabmeat, this quiche is definitely a special treat!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 1381kcal

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

Can be made a day ahead and reheated in a 300° oven for 15-20 minutes.

Nutrition

Calories: 1381kcal | Carbohydrates: 124g | Protein: 36g | Fat: 80g | Saturated Fat: 27g | Cholesterol: 162mg | Sodium: 1784mg | Potassium: 478mg | Fiber: 6g | Vitamin A: 585IU | Vitamin C: 6.6mg | Calcium: 349mg | Iron: 7.5mg

 

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Rustic Crab Quiche is an easy seafood quiche recipe with a pound of lump crabmeat. This easy quiche recipe is great for a special brunch or lunch. #quiche #seafoodquiche #crabquiche #brunchrecipe #lunchrecipe #crab #seafood #pescatarian #brunch #lunch #howtomakequiche #easiestquicherecipe #easyquiche #eggs #pastry #makeahead #makeaheadbrunch #makeaheadlunch

 

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Breakfast/Brunch// Crab// Entrees// Seafood17 Comments

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Comments

  1. Nikki Jedlicka says

    November 28, 2019 at 10:49 AM

    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.

    Reply
  2. Angelica Reyes says

    August 23, 2018 at 2:06 PM

    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.

    Reply
    • Lisa says

      August 23, 2018 at 2:40 PM

      So glad you enjoyed it Angelica, I think the Old Bay addition is a keeper. Will use it next time.

      Reply
  3. Erica.S says

    June 21, 2018 at 7:54 PM

    Wow I can’t wait to try this ,this weekend thank you so much Lisa

    Reply
    • Lisa says

      June 22, 2018 at 6:58 AM

      I hope you enjoy it, Erica!

      Reply
  4. Sara | LifesLittleSweets.com says

    March 28, 2016 at 11:07 PM

    Thank you for the step by step photos, pinning and sharing, I love this quiche!

    Reply
    • Lisa says

      March 29, 2016 at 8:41 AM

      Thanks, Sara! Enjoy!

      Reply
  5. Tania Sheff says

    March 25, 2016 at 10:43 AM

    What a beautiful and comforting dish! I love your step-by-step photos and I am pinning this recipe for later! Happy weekend!

    Reply
    • Lisa says

      March 25, 2016 at 10:47 AM

      Thank you Tania! I’m glad you like it!

      Reply
  6. Kate Veggie Desserts (@veggie_desserts) says

    March 25, 2016 at 10:35 AM

    A rustic quiche is a great idea for Easter. It looks amazing!

    Reply
    • Lisa says

      March 25, 2016 at 10:45 AM

      I’m thinking with a glazed ham, some roasted asparagus and a sip of bubbly! Yum!

      Reply
  7. Holly @ 3 Yummy Tummies says

    March 25, 2016 at 10:29 AM

    Yum…I love quiche and this sounds amazing with the crab!

    Reply
    • Lisa says

      March 25, 2016 at 10:44 AM

      Thank you Holly!

      Reply
  8. Jenn S. says

    March 25, 2016 at 10:07 AM

    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!

    Reply
    • Lisa says

      March 25, 2016 at 10:44 AM

      I think of it as a special occasion dish — just because it has $20 of crab!

      Reply
  9. efwalt says

    March 25, 2016 at 10:05 AM

    Crab and quiche are two of my favourite things bit I’ve never had them together before. Great recipe 🙂

    Reply
    • Lisa says

      March 25, 2016 at 10:43 AM

      What can I say? It works!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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