Best 8 Buttery Crab Quiche Recipes

CRAB QUICHE WITH CHEESE

Steps:

• Serve hot or at room temperature. Enjoy.

BUTTERY CRAB QUICHE

Steps:

• Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell., Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

CRAB QUICHE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

CRAB-MEAT QUICHE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• 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.
• Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
• 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.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRAB QUICHE

Steps:

• In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
• In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

BRUNCH CRAB QUICHE

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
• Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
• Cool in pie plate on rack for 15 minutes.
• *My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.

JOHN TRAVOLTA'S CRAB QUICHE

Steps:

• To make the dough, put chilled butter, shortening, flour, and salt in a mixer with a paddle attached.
• Mix on medium until blended, about 3-4 minutes.
• (It will look like cornmeal.) Then add the water.
• As soon as the dough comes together, turn the mixer off.
• This should only take about 10 seconds.
• (Do not over mix) Take dough out of machine and chill in refrigerator for about 1 hour.
• Prepare the custard by mixing all ingredients together.
• Roll out dough to about 1/4-inch thick.
• Line the bottom of a 9-inch pie dish.
• Sprinkle 1/2 of each cheese on the bottom.
• Add crab meat.
• Sprinkle herbs over crab meat.
• Sprinkle on the rest of the cheese.
• Pour custard over all the ingredients almost to the top of the pie dish.
• Cook for 1 hour and 15 minutes at 325 degrees F.
• Let stand 30 minutes before serving.
• (Recipe courtesy The National Enquirer).