Crab Quiche

by Crab-O-Licious
(Pacific Northwest)

Crab Quiche

Crab Quiche

Crab meat recipes aren't complete without a really good Crab Quiche Recipe to add to it! This absolutely delicious quiche is ideal for breakfast, lunch, or dinner! Found this gem in Crab (Northwest Homegrown Cookbook Series)

She loves and favors most her dishes with strictly Dungeness Crab. However, red rock crab, hard shell blue, king, or canned will do nicely as well!

Note: For this quiche, we have the homemade crust recipe and directions for you. If you don't feel like making the dough or time is running late, you can always use Pillsbury Crescent Rolls and pat them into your cooking sprayed dish and follow the directions for the quiche...

Ingredients for the Crab Quiche:

  • 2 Tablespoons-Unsalted Butter

  • 2-Large Leeks, split, cleaned and slice thinned

  • Salt and Pepper

  • 8 Ounces-crab meat

  • 1 1/2 Cups-grated Gruyere Cheese or Swiss

  • 3 Eggs

  • 1 1/2 Cups-Half and Half

Ingredients for the Dough:

  • 1 1/2 Cups-All Purpose Flour

  • 1/2 Teaspoon-Salt

  • 1/2 Cup-Unsalted Butter, cut into pieces and chilled

  • 4-5 Tablespoons-Ice Water


For the dough, combine the flour and salt in a food processor and pulse only once to mix. Add the butter pieces and pulse to finely chop the butter and to create a mixture with a coarse texture.

Drizzle water into the dough 1 tablespoon at a time, pulsing again, a few times just to blend in the water. It's very important not to over mix the dough or it will be tough rather than flaky.

Turn the dough out onto the work surface, form it into a ball, and wrap in plastic saran and refrigerate for at least 30 minutes before rolling it.

While the dough is chilling, melt the butter in a small sauce pan over medium heat. Add the leeks and cook just until tender for about 5 minutes.

Preheat the oven to 400 degrees. Roll out the chilled dough on a lightly floured surface to about a 12-inch circle.

Press the dough gently into a 9 or 10 inch pie pan and be sure it is evenly covering the bottom.
Take a small paring knife or kitchen shears and trim the outer edge of the dough to a 1/2-inch overhang, the fold that edge under and use your fingers to flute the pastry edge.

Prick the bottom of the shell with the tines of a fork, line the pastry shell with a piece of foil or parchment paper, and add pie weights or dry beans to cover the bottom. Bake the pastry shell until the edges are set for about 10 minutes.

Take the pan from the oven, remove the foil and weights, and continue baking the crust until it is lightly browned and the bottom no longer looks raw for about 3-5 minutes.

Take the crust from the oven and let it cool slightly. Reduce the temperature to 375 degrees.
Scatter the sauteed leeks over the bottom of the shell. Pick over the crab meat to remove any shells or cartilage, and arrange it evenly over the leeks.

Sprinkle the Gruyere or Swiss cheese over the crab.

In a medium-sized mixing bowl, whisk together the eggs to blend, then add the half and half, salt, and pepper to taste, and pour the mixture over the crab quiche.

Bake the quiche until the top is lightly browned and when a knife is inserted in the middle of the quiche, it comes out clean, for about 30-40 minutes.

Let sit for about 5 minutes before cutting into this, then serve.

Go back to Crab Meat Recipes and find some more great recipes.

Check out some of our Crab Salad Recipes that will go well with these!

Check out Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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