Crab-Meat Quiche Recipe

Name: Crab-Meat Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short-crust dough, rolled and chilled in a 9 1/2-inch tart pan; 1 small red pepper; 3 large eggs; 2 teaspoons Dijon mustard; 1/2 teaspoon kosher salt; Black pepper to taste; 1 teaspoon paprika; Pinch cayenne; 1 and 1/4 cups heavy cream; 1 teaspoon chopped fresh tarragon; 2 teaspoons slivered chives; 6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Servings: persons

Short-crust dough, rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Black pepper to taste
1 teaspoon paprika
Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

1
1. Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
2
2. Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
3
3. Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
4
4. Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Short-crust dough, rolled and chilled in a 9 1/2-inch tart pan, 1 small red pepper, 3 large eggs, 2 teaspoons Dijon mustard, and more.

Yes, Crab-Meat Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-Meat Quiche

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