Crab Quiche with Hollandaise Recipe
- Pastry for single-crust pie (9 inches)
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
- 3/4 cup frozen asparagus stir-fry vegetable blend, thawed
- 1/4 cup finely chopped onion
- 3 eggs
- 1 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon seafood seasoning
- 1/8 teaspoon hot pepper sauce
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- Dash pepper
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
- In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
- Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche. Yield: 6 servings (2/3 cup sauce).
Enjoy this recipe with a sparkling wine.
Reviews for Crab Quiche with Hollandaise(5)
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Just want to know if I can use fresh asparagus cut up instead, of course after steaming. I love fresh vegetables and not fond of any frozen veggies. Want to make this it sounds good.
We loved this and I would definitely make it again. It looked so good and so much like something we would enjoy that I doubled the recipe and made two of them. (I gave half of one away to an elderly parent.)
I made a couple of changes in that I used less cheese (about half the amount) and I used imitation crabmeat (about 8 ounces total for the two quiches.) Also, I made up a Hollandaise sauce mix rather than making the sauce from scratch as in the recipe.
Absolutely delicious! I will be making this recipe again and again!
Marijke, If you read the ingredients you will find this in the Asparagus stir fry vegetable blend. I liked this but Hubby didn't. He's a fried meat and egg type person. Never likes anything new.
The first time I followed the directions exactly and it was wonderful. The second time I wrapped the filling in puff pastry for an Easter brunch. The carrots, etc. that you can see in the photo are included in the stir fry mix.
Looks great! I want to make this, but first I'd like to know why the picture shows, carrots or orange peppers in it? Was that omitted from the recipe?
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