This delicious Martha Stewart crab quiche is rich, creamy, and packed with seafood flavor, making it a perfect choice for a quick brunch or light dinner. With a buttery crust, melted Gruyère, and tender crab, it’s both elegant and easy to prepare. You can swap Gruyère for cheddar or add fresh herbs for extra flavor!
Recipe Ingredients:
- 120g (4 oz) Gruyère cheese, shredded
- 1 x 9-inch (23cm) pie crust, par-baked
- 450g (1 lb) fresh white crabmeat, drained
- 2 scallions (spring onions), finely chopped
- 240ml (1 cup) heavy cream (double cream)
- ½ tsp grated lemon zest
- ½ tsp dry mustard powder
- ½ tsp seafood seasoning (such as Old Bay)
- ½ tsp salt
- Pinch of ground mace
- 3 large eggs, beaten
How To Make Crab Quiche
- Preheat the oven to 175°C (350°F). Set your oven to the correct temperature before you begin.
- Prepare the crust: Place the par-baked pie crust on a baking sheet for easy handling.
- Layer the cheese and crab: Sprinkle the shredded Gruyère evenly over the crust, then distribute the crabmeat on top. Add the chopped scallions.
- Mix the filling: In a bowl, whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace, and beaten eggs until fully combined.
- Assemble the quiche: Pour the egg mixture evenly over the crab and cheese layers.
- Bake the quiche: Place in the preheated oven and bake for about 40 minutes or until the custard is set and slightly golden on top.
- Cool and serve: Let the quiche rest for 15 minutes before slicing. Serve warm or at room temperature.
Recipe Tips:
- Use fresh crab for the best flavor: Fresh crabmeat gives the quiche a rich, delicate taste. If using canned or frozen crab, drain it well to avoid a watery filling.
- Pre-bake the crust to prevent sogginess: Blind-baking the pie crust ensures a crisp base. Use pie weights or dried beans to keep it from puffing up.
- Whisk the eggs and cream well: A smooth, well-mixed custard creates a creamy texture. Avoid overbeating, as too much air can make the filling puff up and then deflate.
- Let the quiche cool before slicing: This helps the custard set properly, making cleaner slices and preventing it from falling apart.
- Grate your own cheese for better melting: Pre-shredded cheese has anti-caking agents that affect melting. Freshly grated cheese gives a creamier texture and better flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover crab quiche cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Crab quiche can be frozen, but the texture may change slightly. Wrap individual slices or the whole quiche in plastic wrap and then foil to prevent freezer burn. Store in the freezer for up to 2 months. To serve, thaw overnight in the fridge before enjoying cold or at room temperature.
- Reheat: Preheat the oven to 175°C (350°F). Place the quiche on a baking sheet and cover it loosely with foil to prevent drying. Bake for 10–15 minutes or until heated through.
Nutrition Facts
Serving Size: 1 slice (1/8 of 9-inch quiche)
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 170mg
- Sodium: 420mg
- Potassium: 170mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.7g
- Sugars: 2g
- Protein: 16g
Check out More Recipes:
- Martha Stewart Cheese And Bacon Quiche
- Martha Stewart Asparagus Quiche
- Martha Stewart Spinach Quiche
- Martha Stewart Broccoli Quiche
- Martha Stewart Lorraine Quiche
Martha Stewart Crab Quiche
Description
This delicious Martha Stewart crab quiche is rich, creamy, and packed with seafood flavor, making it a perfect choice for a quick brunch or light dinner. With a buttery crust, melted Gruyère, and tender crab, it’s both elegant and easy to prepare. You can swap Gruyère for cheddar or add fresh herbs for extra flavor!
Ingredients
Instructions
- Preheat the oven to 175°C (350°F). Set your oven to the correct temperature before you begin.
- Prepare the crust: Place the par-baked pie crust on a baking sheet for easy handling.
- Layer the cheese and crab: Sprinkle the shredded Gruyère evenly over the crust, then distribute the crabmeat on top. Add the chopped scallions.
- Mix the filling: In a bowl, whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace, and beaten eggs until fully combined.
- Assemble the quiche: Pour the egg mixture evenly over the crab and cheese layers.
- Bake the quiche: Place in the preheated oven and bake for about 40 minutes or until the custard is set and slightly golden on top.
- Cool and serve: Let the quiche rest for 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Use fresh crab for the best flavor: Fresh crabmeat gives the quiche a rich, delicate taste. If using canned or frozen crab, drain it well to avoid a watery filling.
Pre-bake the crust to prevent sogginess: Blind-baking the pie crust ensures a crisp base. Use pie weights or dried beans to keep it from puffing up.
Whisk the eggs and cream well: A smooth, well-mixed custard creates a creamy texture. Avoid overbeating, as too much air can make the filling puff up and then deflate.
Let the quiche cool before slicing: This helps the custard set properly, making cleaner slices and preventing it from falling apart.
Grate your own cheese for better melting: Pre-shredded cheese has anti-caking agents that affect melting. Freshly grated cheese gives a creamier texture and better flavor.
Martha Stewart Crab Quiche