Best 2 Crab And Mushroom Quiche Recipes

If you enjoy innovative recipes that are easy and delicious, then you must try a crab and mushroom quiche. This tasty dish features tender crab meat and savory mushrooms nestled in a creamy, cheesy filling, all encased in a crispy pastry crust. Whether you're hosting a brunch or simply want to treat yourself to a gourmet meal, this delectable quiche is sure to impress. Its combination of flavors and textures creates a savory symphony that will delight your palate.

Let's cook with our recipes!

CRAB AND MUSHROOM QUICHE

Crab and Mushroom Quiche image

With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.

Provided by TFinn

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h50m

Yield 6

Number Of Ingredients 19

Ingredients

1 ¼ cups all-purpose flour
1 egg
¼ teaspoon salt
¼ teaspoon baking powder
½ cup butter-flavored shortening
3 tablespoons ice water, or as needed
2 tablespoons butter
8 cremini mushrooms, thinly sliced
4 green onions, chopped
½ red bell pepper, diced
¼ teaspoon minced garlic
salt and ground black pepper to taste
1 cup heavy whipping cream
3 eggs
1 pinch celery salt
3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 (8 ounce) can lump crabmeat, drained
½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup shredded Italian cheese blend

Steps:

Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
Reduce oven heat to 375 degrees F (190 degrees C).
Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 623.2 calories, Carbohydrate 24.4 g, Cholesterol 247.9 mg, Fat 49.8 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 23.5 g, Sodium 609.6 mg, Sugar 1 g

CRAB AND MUSHROOM QUICHE

Crab and Mushroom Quiche image

I combined a couple of recipes and favorite flavors and came up with this. It's easy to put together in a hurry.

Provided by DebS 2

Categories Crab

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

5 large eggs
3/4 cup heavy cream
2 (6 ounce) cans crabmeat, drained
1 cup swiss cheese, shredded
1 cup mushroom, chopped
salt and pepper, to taste
nutmeg
9 inches pie shells

Steps:

Mix eggs, milk and cheese.
Add chopped mushrooms and drained crab meat.
Season with salt and pepper to your taste
Pour into a 9" pie shell.
Sprinkle top with nutmeg.
Place pie ring (or use aluminum foil ring) over crust.
Bake at 350 degrees (F) for 40 minutes.
Remove pie ring and bake 5 - 10 minutes longer until lightly browned.

Tips:

Fresh crab is the best option for this quiche, and if you're using frozen crab, make sure to thaw it completely before using.
Use a good quality white wine for the quiche, as it will add a lot of flavor.
Don't overcook the quiche, as it will become dry and tough. The quiche is done when a toothpick inserted into the center comes out clean.
Serve the quiche warm with a green salad or roasted vegetables.

Conclusion:

This crab and mushroom quiche is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy families or entertaining guests. The creamy filling is made with fresh crab, mushrooms, and cheese, and the flaky crust is made with a simple combination of flour, butter, and water. This quiche is sure to be a hit with everyone who tries it.