Lumped Crab Quiche

You call it a pie. I call it a quiche, but whatever its called Ooooooh la la, it is soooooooooo good! In additions to the phenomenal flavor and texture, what I love about this crab quiche is that it can be baked with or without the pie crust. Eaten hot or at room temperature...and it can be frozen, defrosted and reheated in the oven. This recipe got a few moving parts, but it’s worth it.

Course Entree, Lunch, Main Course

Cuisine Creole, French

Keyword cajun, pescetarian, seafood, seafoodpie

Prep Time 20

Cook Time 55

Total Time 1 15

Servings people

Calories 856kcal

Author Dr. Wendy Dearborne

Ingredients

2 deep pan pie crust par-baked cooked @ 350° for 10 minutes, allow to cool.
2 cups heavy whipping cream
1-2 cups of finely grated cheese
16 oz lumped crab meat drained
6 extra large eggs beaten
1/2 small onion finely diced
2 large Fresno peppers finely diced
2 large garlic cloves finely diced
2 tbsp yellow capsicums finely diced
2-3 tbsp parsley finely chopped
1 tbsp fresh dill finely chopped
1 tsp Italian herbs
1/2 tsp ground thyme
1/2 tsp garlic granules
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2-1 tsp salt
1 tsp black pepper
1/4 tsp fresh grated nutmeg
1/2 tbsp butter
1 tsp cooking oil

Instructions

Place oven rack to the top position. Heat oven 350° and par-bake pie crust 10 minutes.
Heat butter and oil in small pan. Sauté garlic until fragrant. Add onions, 1/4 tsp salt, 1/2 tsp of black pepper, Italian herbs, Fresno peppers, yellow bell peppers. Sauté until onions are soft and translucent. Turn heat off and stir in parsley and dill. Set aside and allow to cool completely.
In a large bowl, thoroughly beat all the eggs. Add garlic granules, onion powder, ground thyme, paprika, the remaining salt and black pepper. Whisk well. Add sautéed vegetables using a spoon mix well. Add most of the cheese, reserving some for the topping. Mix well. Add crab meat and gently fold in keeping the lumps as intact as possible.
Place pie crusts on a baking sheet.
Pour the crab quiche mixture into pie crusts and sprinkle with reserved cheese and then nutmeg.
Bake for 55 minutes or until a tooth pic comes out clean and the quiche is set in the center.
Allow to cool. Serve with steamed vegetables or salad.
This quiche can be serve hot or at room temperature.
My suggestion is if you do want to bake your quiche to freeze it, I would bake it until it was just about set. Allow it to cool completely cover with parchment paper and foil. Then wrap in Saran wrap. Freeze for up to 3 months. Defrost under refrigeration. Pre-heat Oven 350°. Bake for 20-30 minutes.

Notes

Eaten hot or at room temperature...and it can be frozen, defrosted and reheated in the oven.

Nutrition