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Herb Crab Quiche

 Herb Crab Quiche
Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. It’s ideal for a weekend brunch, but would also be wonderful as a late-night supper. —Lori Wardoclip, Gibsonia, Pennsylvania
6 ServingsPrep: 30 min. Bake: 40 min. + standing

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 eggs
  • 2 cups heavy whipping cream
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Fresh chives, optional

Directions

  • Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked
  • pastry with a double thickness of heavy-duty foil. Bake at 450°
  • for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly
  • browned. Cool on a wire rack.
  • In a large bowl, whisk the eggs, cream, chives, cilantro, parsley,
  • salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and
  • cheeses. Pour into crust.
  • Bake at 375° for 40-45 minutes or until a knife inserted near the

2 of 2

Herb Crab Quiche (continued)

Directions (continued)

  • center comes out clean. Let stand for 15 minutes before cutting.
  • Garnish with fresh chives if desired. Yield: 6 servings.
Nutritional Facts: 1 piece equals 582 calories, 48 g fat (27 g saturated fat), 300 mg cholesterol, 639 mg sodium, 20 g carbohydrate, trace fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.