Best 2 Crab And Bacon Quiche Recipes

Quiche is a versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover ingredients, and it is always a crowd-pleaser. Crab and bacon quiche is a particularly delicious and satisfying quiche. The combination of crab and bacon is a classic, and the quiche is also packed with vegetables, making it a healthy and well-rounded meal. Whether you are a quiche novice or a seasoned pro, you are sure to find this recipe easy to follow and delicious.

Here are our top 2 tried and tested recipes!

CRAB AND BACON QUICHE

Crab and Bacon Quiche image

Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 8

Ingredients

One 9-inch frozen pie shell
1 cup shredded fontina cheese
3/4 cup jumbo lump crabmeat, picked through for shells
1/4 cup chopped cooked bacon
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Par-bake the crust according to package directions. Let cool slightly before adding the filling.
Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

CRAB, BACON AND SPINACH QUICHE RECIPE - (4.7/5)

Crab, Bacon and Spinach Quiche Recipe - (4.7/5) image

Provided by á-32699

Number Of Ingredients 9

Ingredients

1 prepared pie crust (I use Pillsbury)
1 cup of milk
1 egg
1 small container ( 8oz) of crab meat (make sure the shells have been picked out, I used the claw meat - less expensive and just as good)
1 10 oz package of frozen spinach, thawed and drained
2 slices of chopped bacon, uncooked (this will be cooked with the spinach)
1 TB Old Bay seasoning
1 / 2 cup of Monterrey Jack cheese, shredded
Dash of salt and pepper

Steps:

Preheat oven to 400 With a knife, make small slits in thawed pie crust and bake for about 5-7 minutes or until just lightly browned. You don't want to pre-bake it too much since it will be going back into the oven after all of the ingredients have been placed into the pie shell. In a small to medium sized skillet on medium heat, begin to cook the chopped bacon and add the spinach about 2-3 minutes into cooking the bacon. Continue cooking until the bacon is cooked through and crispy and the spinach has wilted slightly. Place the spinach and bacon mixture onto the bottom of the pre-baked pie shell. Make sure your crab meat has been picked over for shells and place on top of the spinach and bacon mixture. Prepare your milk and egg base by combining the milk, egg, and Old Bay. Add a dash of salt and pepper for taste. Pour the egg and milk mixture over the crab and spinach. Top with Monterrey Jack cheese and bake at 400 for 20-25 minutes, or until the milk and egg mixture is set and no longer jiggles like jello.

Tips:

- For a crispy quiche crust, use a combination of all-purpose flour and bread flour, and make sure to chill the dough before baking. - To prevent a soggy crust, pre-bake the crust before filling it. - Use high-quality ingredients, such as fresh crab meat, bacon, and eggs, for the best flavor. - Don't overfill the quiche, or it may not cook evenly. - Bake the quiche until the center is set and the top is golden brown. - Let the quiche cool for at least 15 minutes before serving, to allow the flavors to meld.

Conclusion:

Crab and Bacon Quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and savory crab and bacon flavor, this quiche is sure to be a hit with everyone at your table. So next time you're looking for a special dish to serve, give Crab and Bacon Quiche a try!