Crabmeat QuicheI was in the mood for a quiche today and just so happened to have pouches of crab in the freezer. Nothing better than fresh lump crab for sure, and that's what I use the most, but I like cooking on the fly sometimes straight out of the pantry, so I always try to keep a couple of these pouches around. They freeze well, are perfect for this very reason and they work much better than canned crab in many recipes, including this quiche, although if you can't find containers of crab in the fresh or frozen seafood section of your store, shelf stable canned is fine to use too - just drain it well.
It is difficult to retain a crispy crust on a quiche, but precooking it slightly helps to keep it from going all out full soggy on you. If you have to open a new can of tomato paste for this, be sure to check out my tip for storing the rest of the can. The next time you only need a tablespoon, you'll have it! That's where mine came from today.
If you enjoy a good quiche and you are a lover of crab like I am, you will definitely enjoy this. I hope that you give it a try - it really is delicious and just perfect for any meal! Enjoy.
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Recipe: Crabmeat Quiche©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: 8 servings
- 1 pie shell, homemade or store bought (Pillsbury recommended)
- 1 pound lump crab meat, picked over for shell
- 3 tablespoons butter
- 1 green onion, sliced
- 2 tablespoons white wine or chicken broth
- 3 large eggs
- 1 cup half and half
- 1 tablespoon tomato paste
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon Creole or Cajun seasoning
- 1/2 cup shredded Swiss cheese
- Chopped tomato, for garnish, optional
- Additional sliced green onion,for garnish, optional
Preheat oven to 400 degrees F. Place cold pie crust in a standard, ungreased pie plate and flute the edges. Precook the unfilled crust in the lower part of the oven for about 10 minutes or until light golden. Remove and let cool slightly. Reduce the oven temperature to 375 degrees F.
Meanwhile, drain the crab, pick through to remove any shell and set aside. Melt the butter in a skillet over medium heat. Add the green onion and cook just until soft. Add the wine or broth; bring to a boil. Add crab and toss gently to coat, remove from the heat and set aside to cool.
Whisk together the eggs, half and half, tomato paste and seasonings; add the crab mixture and very lightly combine. Pour into pre-baked pie shell. Sprinkle cheese evenly all over the top.
Bake in the upper part of the oven at 375 degrees for about 25 to 30 minutes or until puffed up and nicely browned, shielding the outer rim of the pie shell about halfway through to prevent overbrowning, if needed. Let sit for about 10 minutes to set, slice and serve with chopped tomato and sliced green onion for garnish, if desired.
Cook's Notes: Fresh crab is best, however you may substitute 2 to 3 (6 ounce) pouches or well drained refrigerated or shelf-stable cans. To avoid shrinking of pie crust during blind baking, ensure that fluting is at the top of the pie plate, even when folding dough under at top. If necessary, roll refrigerated pie crusts slightly thinner to fit pan. Bake right away, or place and flute the dough in the pan, but keep refrigerated until ready to bake so that it stays cold. Parchment paper and pie weights also help.
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©Deep South Dish
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