Make Ahead

Rustic Crab Quiche

March 25, 2016
0 Ratings
Photo by garlic and zest
  • Serves 6
Author Notes

With a full pound of lump crabmeat, this quiche is celebration-worthy! Great for brunch, lunch or dinner!
garlic and zest

What You'll Need
  • 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 teaspoons 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
  1. 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.
  2. Heat the olive oil over medium high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside.
  3. 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.
  4. 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.
  5. Can be made a day ahead and reheated in a 300° oven for 15-20 minutes.

See what other Food52ers are saying.

  • Tonja Hamilton
    Tonja Hamilton
  • Shwillary

3 Reviews

Tonja H. May 13, 2021
I made this for dinner tonight and it was great!! I did make a change...i made a crust with bisque I, butter, red pepper flakes and a bit of the cheese. It was wonderful!!
Tonja H. May 13, 2021
Shwillary January 1, 2021
I think this is a great recipe! I've been searching for something that resembles my local brasserie's lobster, bacon, and gruyere quiche - this is the ticket (but i'm vegetarian so even better).
I swap the full cup of half&half with whole milk and half&half, and instead of worrying about sauteeing the onion for an otherwise all-bake recipe I use a green onion or two in the quiche mix.
I use *really* nice (read: expensive) lump crabmeat here, but there are a number of good substitutes you could use.
I also adore the gruyere; I scatter the bottom of the crust with a fine layer of it first, then pour the dairy&crab mix over it.
I top it with the remaining gruyere and parmesan about halfway through cooking, when I also rotate the pan. Depending on how it looks toward the end of cook time I might pop on the broiler so the quiche gets a nice cracklin' top.