I don’t usually do seafood in pastry.
It feels like something you make when people are coming over. No one was.
But the crab was on sale, and I had the cream.
And sometimes, you just want to eat something that makes you sit up a little straighter.
Her Highness calls it elegant.
I call it lunch that tastes like a decision.
What the Original Looked Like
Martha’s crab quiche is layered, literally and otherwise.
Gruyère first. Then crabmeat. Then scallions. Then the custard—eggs, cream, lemon zest, mustard powder, and a whisper of mace.
She bakes it just until the top sets, golden and just a little jiggly.
Slices it clean. No fuss.
She serves it warm. Of course she does.
Everything about her version is composed. Balanced.
Like she never once forgot to blind-bake a crust.
(I have.)
What I Did Differently
Used cheddar instead of Gruyère. Couldn’t justify the price.
No mace—used nutmeg. Just a pinch.
Forgot the lemon zest. Didn’t miss it.
My pie crust was from the freezer. Still worked. Cracked a little.
Covered it with cheese. That fixes most things.
The Way It Happened in My Kitchen
I par-baked the crust with old coins instead of pie weights.
Lined it with parchment, dumped change in, hoped for the best.
(It worked.)
I whisked the filling slowly, like if I stirred too fast it might curdle the day.
Poured it gently. Watched the crab settle like it was tired too.
Baked it for 42 minutes.
When it came out, the top shimmered.
Mae said it looked “like something from a train café in the 80s.”
I took it as a compliment.
A Few Things I Learned
Don’t skip the salt.
Don’t fear the custard.
And if your crust cracks, fill it anyway.
What I Did With the Extras
Ate it cold, over the sink.
Mae took a slice in her lunchbox. Didn’t complain.
That’s a win.
Would I Make It Again?
Yes.
Probably when I want to feel like I have plans, even when I don’t.
That’s As Much As I Remember
Crab and cream and a little heat.
It stayed with me longer than I thought it would.
if you want something simpler, i made martha’s mushroom tart last fall. fewer eggs. more butter. different mood.
FAQs
you can. just drain it really well. texture’s not quite the same, but the flavor holds.
cheddar works. even a sharp one. something melty, but confident.
yes. unless you like soggy bottoms. (martha would disapprove.)
totally. I used nutmeg. a pinch goes a long way.
3 days in the fridge. it gets firmer and deeper in flavor. kind of like memory.
Martha Stewart’s Crab Quiche (Nell’s Version)
Description
Rich, creamy quiche layered with crab and just enough spice to feel like something you meant to make.
Ingredients
Instructions
- Preheat the oven. Set it to 350°F (175°C). Let it really get there.
- Prep the crust. Place your pre-baked crust on a baking sheet. Easier to move when it’s full.
- Layer the cheese. Sprinkle it evenly on the bottom. Let it hide any sins in the crust.
- Add the crab and scallions. Just scatter them. Don’t overthink it.
- Mix the custard. In a bowl, whisk cream, mustard, seasoning, salt, mace, zest, and eggs. Smooth but not frothy.
- Pour the filling. Slowly over the layers. It’ll find its way.
- Bake the quiche. 40–45 minutes. Until the top is golden and just set in the middle.
- Cool it down. Let it rest 15 minutes before slicing. That part matters.
- Serve warm or room temp. Or cold. Honestly, it works every way.