This Fresh Crab Quiche is an elegant and satisfying dish perfect for brunch, lunch, or a light dinner. Sweet, tender lump crab meat is layered with nutty Swiss cheese and fresh green onions, then baked in a delicate custard until golden and gently puffed. The creamy filling, lightly seasoned with white pepper and a hint of salt, beautifully complements the rich crab flavor without overpowering it. Serve it warm with a crisp green salad or a glass of chilled white wine for a simple yet luxurious meal.
INGREDIENTS:
3 extra large eggs, beaten
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup fresh lump crab meat
1 1/2 cups Swiss cheese, grated
1/2 cup green onions, chopped
2 tablespoons butter, cut into small pieces
1 (9-inch) unbaked deep dish pie crust
METHOD:
Preheat the oven to 375°F.
In a medium mixing bowl, whisk together the eggs, mayonnaise, flour, half-and-half, salt, and white pepper until smooth and well blended.
In a small bowl, toss the crab meat and green onions to combine.
Sprinkle one-third of the Swiss cheese evenly over the bottom of the unbaked pie crust.
Add half of the crab and onion mixture, then another third of the cheese.
Repeat the layers once more, ending with the remaining cheese on top.
Slowly pour the egg mixture over the filling, allowing it to settle evenly. Dot the surface with small pieces of butter.
Place the pie on a baking sheet and bake in the center of the oven for 40–45 minutes, or until the quiche is slightly puffed and a knife inserted into the center comes out clean.
Let the quiche rest for 10 minutes before slicing to allow the custard to set fully.
SERVING SUGGESTIONS:
- Serve warm or at room temperature with a simple mixed green salad or tomato salad.
- Pair with fresh fruit and sparkling wine for brunch.
- Garnish with a sprinkle of fresh herbs such as chives, dill, or parsley for a bright finish.
- Leftovers make an excellent light lunch, served cold or gently reheated.
YIELD: 6-8 servings
