Herb Crab Quiche

Name: Herb Crab Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 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

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

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.

Originally published as Crab Quiche in Simple & Delicious December/January 2011

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