12.01.2010

Crabmeat Quiche


These warm crabmeat quiches were a hit at the Wednesday Service lunch. Everyone was delighted to have this delicious and flavorful quiche served with spinach salad. The new pie crust we used for this dish was wonderful (recipe coming soon!)

Susan Liana, a member of the kitchen staff, uses her one-hand method to crack eggs. I love it when I see a young staff working like a pro.

Brush on beaten egg white on the edges of pie crust before baking them for pretty, glossy crust.

Adding dry sherry beautifully enhanced the crabmeat in custard.

Sprinkle freshly grated Parmesan cheese on top before baking.
How about a piece of warm, delightful quiche for lunch?

Print This Recipe

Crabmeat Quiche
Makes 6 large servings.

8 ounces cooked crabmeat, jumbo lump(1 cup), picked over for any shells
2 tablespoons finely chopped fresh chives, or green onions
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
3 tablespoons dry sherry
pinch dry thyme
pinch cayenne pepper
2 Tablespoon of freshly grated Parmesan, to sprinkle on top of custard mixture
1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes
1 egg white, beaten with a fork to brush on the crust before baking


1. Adjust oven rack to center position and heat oven to 350 degrees. Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all remaining ingredients then add the crabmeat and chives in medium bowl.

2. Pour in custard and crab mixture to 1/2-inch below crust rim. Sprinkle 2 tablespoon of grated Parmesan cheese. Bake until lightly golden brown about 32 to 35 minutes, the center is almost set (like well set Jello) and just SLIGHTLY jiggly. Transfer quiche to rack to cool. Serve warm or at room temperature.

Note: For a crispy crust with soft custard, it is very important to partially bake your crust, then to add the custard while the crust is still warm. This careful step will ensure that your crust won't be soggy. And do not over bake the custard since it continues to cook after you take the quiche out of oven.

34 comments:

  1. We have just been talking about what to make with crab meat. This looks wonderful!!! Also anxiously awaiting the pie crust recipe. It looks perfect. Susan

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  2. Kay, as soon as this entry popped up on my screen, I took one look at the top picture and I mini-gasped, "Oh..I want that." It looks absolutely delicious! This would be a dish I would splurge on purchasing crab.

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  3. Bookmarking!! Wow Kay... this looks great!

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  4. I am adding this to my Delicious bookmarks!
    Looks like a great recipe!

    Thanks for sharing.

    Blessings.

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  5. Oh Kay! This is perfection. I adore the combination of sherry and seafood, especially with crab.

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  6. This looks wonderful! I would never have thought to put crab in quiche, but it sounds so amazingly delicious!

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  7. Your question "How about a piece of warm, delightful quiche for lunch?" is cruel and unusual Kay!! I would LOVE a piece for lunch! The only problem is there is no way that's going to happen . . . =)
    Great recipe and photos, as always!

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  8. I love love love quiche. I've made so many different types but never with fish. I want to try this crab meat recipe right now.

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  9. This looks right up my alley! Looks delish, Kay!

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  10. It DOES look delicious. Unfortunately, I can't make it (the boy has a very, very severe allergy to crustaceans, so I am too afraid to be near it, let alone allow some into my kitchen).

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  11. oh wow these look amazing great idea to add crab meat to quiche

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  12. A delightful quiche! So tasty looking. Just heavenly.

    Cheers,

    Rosa

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  13. Um.. I am making this. For sure. :)

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  14. sorry, friend, but i'm going to be the dissenter here...how could you ruin such a gorgeous quiche with CRAB MEAT!??!? sigh. just one more reminder...i love you for who you are, not for what you cook!!! ;o)

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  15. @us5, and I love you for who your are, not what you eat (or don't eat)! :)

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  16. Kay these look fantastic. No wonder they were a hit!

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  17. We served a seafood quiche at my sister's wedding shower. I always wanted to get the recipe from the woman who made them. Yours sounds divine! Thanks for sharing your wonderful gifts. I wish I lived near you so I could be a test-taster. Blessings to you!

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  18. This looks delicious. What do you think...would diced shrimp work instead of crabmeat?

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  19. Hi, Annie!
    I think if you finely dice the shrimp, it would work. But I would par-cook the shrimp instead of adding fully cooked shrimp since the custard needs time to set and you don't want rubbery shrimp. :) Let me know how it turns out!

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  20. We must be on the same wavelength because I just finished baking quiche recently. Although I must admit, it's not as enticing because yours has crab meat! The flavors must have been delicious!
    I've been thinking about you lately, because you warned me to be careful about with the cast iron ... well, I had a small but painful injury with my heavy cast iron pan. Lesson learned!

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  21. Yum, I just love crab and your quiche looks fantastic. What a great way to make the crab truly shine. By the way, I'm holding a giveaway on my blog for Orglamix Organic makeup and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/12/orglamix-organic-mineral-makeup-review.html

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  22. That sounds like the perfect quiche! I would love a piece right now!

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  23. Uffff crab meat quiche... Mmmmmmmmmmmmm

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  24. I love crab meat and this is the kind of quiche that I know I will definitely like...looks so tasty, great for a weekend brunch...or as dinner :-)

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  25. Wow, this sounds wonderful! I love crab and crave it this time of year. You might have just created our Christmas meal. My in-laws are visiting from France and I wanted to prepare either lobster or crab - this would be perfect. Thanks so much for the great idea, Kay!

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  26. Your blog is fabulous! This looks delicious!

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  27. It looks wonderful! I'm going to make it after the holidays (we'll be having seafood for dinner on Christmas Day and I'll make sure I have some leftovers!) hehe I can't wait...
    Thanks for sharing.

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  28. This looks and sound delicious. So glad you stopped by my blog so i could find yours!

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  29. Your pictures are amazing, and the recipes look absolutely wonderful. So glad I found your site. Looking forward to making lots of new things for my family. Blessings!

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  30. I was just looking for something to cook when my family visits this Christmas and I just found the perfect dish-your crabmeat quiche! Wow, it looks delicious. I'm happy to see also that you make your own pie crusts. Wonderful! Have a lovely holiday, Kay.

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  31. Sorry for my ignorance, but I never heard of a church holding so many luncheons. I live in California and I'm thinking that they don't do that type of luncheon unless it is a fundraiser event, which is not often. Even if they do have a luncheon, it's not set up so elaborate as your church. Do church member eat for free at these luncheons or they have to pay? Sorry to ask, but it seems so interesting to me to see that. I can see why you left catering to cook at the church. It's a full-time job doing this on a regular basis.

    Not to mention, I love all your posts and recipes. I learn a lot from this site and love the recipes posted.

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  32. Hi, Anonymous! Thank you for your visit!

    IPC Food Service Program serves 3 meals a week:
    Tuesday-Prayer Breakfast (avg.30)
    Wednesday-Noon service followed by lunch (avg.70); primarily for those who work downtown
    Sunday-Evening service followed by fellowship dinner (avg. 300)
    We are historic downtown church with 600+ attending every Sunday and having a meal program has proven to be very effective in keeping the congregation close and connected.

    Everyone pays, including the pastors,"suggested donation" for each meal, which covers most of our expenses.

    Since we don't worry about profit margins, we can offer good quality, home cooked meals at a low price for families to pay.

    I work part-time {go to church kitchen on Wed. & Sunday) with 3 part-time staff. Since our work is concentrated on Wed's & Sundays, it does not justify having a full time workers.

    I wish more churches would have food service program like ours. When done well, it serves well to keep the fellowship strong, thus produce a caring and warm church.

    More than you asked for! :)

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  33. Interesting and important information. It is really beneficial for us. Thanks

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