Martha Stewart Crab Quiche Recipe

I kept making Martha’s quiches and thought her method would be perfect with crab. So I took her blind baked crust and custard base and filled it with a pound of lump crab, scallions, Gruyere, and a little lemon zest for about 80 minutes at 350 degrees F.

I made this for a birthday brunch and it was the first plate cleared. The crab makes it feel fancy but the method is the same Martha technique I use for every quiche on this site.

Try More Quiche Recipes:

• Quiche Lorraine
• Spinach Quiche
• Bacon and Cheese Quiche

Use Real Crab Not Imitation

I tried this once with imitation crab and the texture was rubbery and the flavor was off. Real lump crab meat costs more but you only need a pound and the difference is night and day.

Canned lump crab works fine if fresh is not available. Just make sure to drain it well and pick through it for any bits of shell before you add it to the quiche.

Crab Quiche Ingredients

• 1 9-inch pie crust, par-baked
• 4 ounces Gruyere cheese, shredded
• 1 pound fresh lump crabmeat, drained and picked through
• 2 scallions, finely chopped
• 3 large eggs
• 1 cup heavy cream
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon salt
• Pinch of mace
• 1/2 teaspoon lemon zest

How To Make Martha Stewart Crab Quiche

1. Preheat the oven: Set to 350 degrees F.
2. Layer the cheese: Place the par-baked crust on a rimmed baking sheet. Sprinkle the Gruyere evenly over the bottom of the crust.
3. Add the crab and scallions: Scatter the drained crabmeat and chopped scallions over the cheese.
4. Mix the custard: In a bowl, whisk together the eggs, heavy cream, dry mustard, seafood seasoning, salt, mace, and lemon zest until smooth.
5. Pour and bake: Pour the custard slowly over the crab. Bake until the filling is set and the top is golden, about 40 minutes.
6. Rest before cutting: Let the quiche stand for 15 minutes before slicing so the custard firms up.

Drain The Crab Or The Custard Gets Watery

Crab holds a lot of liquid, especially if it comes from a can. If you skip draining it, that water leaks into the custard and the quiche never sets right in the middle.

I put the crabmeat in a fine strainer and press gently with a spoon to get the liquid out. Then I spread it on a paper towel for a minute before it goes in the crust.

Do Not Skip The Lemon Zest

Half a teaspoon sounds like nothing, but the lemon zest wakes up the crab flavor in a way that nothing else does. Without it the quiche tastes flat and heavy.

I use a microplane and just hit the outside of the lemon a few times. You want the yellow part only, not the white pith underneath, because the pith is bitter.

What I Put On The Table With Crab Quiche

Crab quiche is already rich, so I keep the sides simple. A cucumber salad or plain greens with vinaigrette is all you need to cut through the cream.

For brunch I sometimes add fruit salad and buttermilk biscuits. The quiche does the heavy lifting, so the sides just need to be fresh and light.

How Crab Quiche Keeps Overnight

The crab flavor gets stronger in the fridge overnight, which I actually like. I wrap it tight and keep it for up to 3 days.

Reheat slices in a 350 degree F oven for about 15 minutes covered in foil. The microwave makes the crust go soft, so I skip it every time.

FAQs

• Can I use frozen crab? Yes, thaw it completely in the fridge first, then drain and press out the water. It works well and costs less than fresh.
• What can I use instead of mace? Nutmeg is the closest swap. Use the same amount, just a pinch. They come from the same plant so the flavor is very similar.
• Do I have to use Gruyere? Swiss cheese works as a swap. I would not use cheddar because its flavor fights with the crab instead of supporting it.
• Can I use shrimp instead of crab? Yes, chopped cooked shrimp works well. Use the same amount and make sure they are drained. The flavor is different but still good.

More Quiche Recipes:

• Broccoli Cheddar Quiche
• Asparagus Quiche
• Breakfast Quiche

Nutrition Facts

(1 serving, serves 8)

• Calories: 350 kcal
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 200mg
• Sodium: 650mg
• Total Carbohydrates: 14g
• Protein: 22g