Best Brunch Crab Quiche Recipes

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

BRUNCH CRAB QUICHE

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
• Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
• Cool in pie plate on rack for 15 minutes.
• *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

CRAB PIE RECIPE

Steps:

• Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate according to package directions. Set aside.
• Heat oil in a skillet over medium-high; add leek, and cook, stirring often, until soft and slightly golden, about 10 minutes. Add spinach to skillet, and cook, stirring often, until spinach is wilted and all water has evaporated, about 5 minutes. Remove spinach-leek mixture from skillet.
• Whisk together eggs, heavy cream, and cream cheese in a large bowl until smooth. Whisk in chives, garlic, mustard, thyme, salt, and lemon zest. Gently fold in spinach-leek mixture and crabmeat; carefully pour mixture into prepared piecrust. Place on middle rack of preheated oven, and bake until set in middle, about 50 minutes. Cool pie on a wire rack 15 minutes before cutting.

WINNING CRAB QUICHE

Steps:

• In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

CHEESY CHEDDAR CRAB QUICHE

Steps:

• Prepare the crust, if using frozen, thaw completely on counter before filling.
• Preheat oven to 350°.
• Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
• Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
• Pour into unbaked pie shell.
• Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
• Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
• Let stand for 5 minutes, serve hot with tomato slices or salad.

CHESAPEAKE CRAB QUICHE

Steps:

• In large bowl, combine all ingredients except pie shell.
• Fill pie shell with mixture and bake in 350 degree oven for 40-45 min.
• until bubbly and browned on top.