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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
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 large 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 in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired.
Nutrition Facts
1 piece: 582 calories, 48g fat (27g saturated fat), 300mg cholesterol, 639mg sodium, 20g carbohydrate (2g sugars, 0 fiber), 18g protein.

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Reviews

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Average Rating:
  • Lynne
    Aug 9, 2017

    This was really tasty and full of crab flavor. I used Old Bay seasoning and jumbo lump crab meat - pasteurized which made it rather pricey but being from Maryland, that's how we roll. I will make this again. Next time, I will leave out the cilantro because I'm not a big fan, plus it seems to overpower the sweet crab. This is a keeper.

  • StaciaD
    Apr 2, 2014

    This was terrific and garnered a lot if praise. I made a few alterations: used a blend of Swiss and Gruyere, added fresh tarragon and thyme with the other herbs in the recipe and used crab claw meat this is going in my favorites