- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
This easy seafood quiche makes a wonderful brunch or light dinner.
549 people made this
- 2 eggs, beaten
- 125g (4 1/2 oz) mayonnaise
- 2 tablespoons plain flour
- 100ml (4 fl oz) milk
- 125g (4 1/2 oz) crab meat
- 125g (4 1/2 oz) Gruyère cheese, diced
- 1/2 bunch spring onions, chopped
- 1 (23cm) unbaked pastry case
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat oven to 180 C / Gas mark 4.
- In a medium bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended. Stir in crab, cheese and onion. Spread into pastry case.
- Bake for 40 to 45 minutes or until a knife inserted in the centre comes out clean.
Reviews & ratingsAverage global rating:(554)
Reviews in English (426)
by J LUNDIN
Used different ingredients.Super recipe! I used no pastry and made the following basic changes: no mayo - used light & plain yoghurt instead, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no pastry & baked it for approx. 70-75 minutes. Cut into squares & served at a brunch! This recipe freezes so well, too!-21 Jul 2008
YUM!!! No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe.-21 Jul 2008
Used different ingredients.This was a very good quiche! Like others, I added an extra egg, 2 cloves of garlic, salt, pepper and omitted the pastry. Halfway through baking, I also added enough cheese to cover the top. This created a cheesy "crust" for the top of the quiche.-21 Jul 2008
Crab, Gruyère & asparagus quiche from The Hairy Bikers' Perfect Pies: The Ultimate Pie Bible from the Kings of Pie by Si King and Dave Myers and Hairy Bikers
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- Gruyère cheese
- crème fraîche
- white crabmeat
- brown crabmeat
- wholemeal flour
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
This quiche is:
Overall, I wanted to make this quiche lighter in general, which is why it’s crustless. And instead of half-and-half or cream, I use whole milk. I find the slight texture trade-off is worth it for a lighter, healthier meal.
This recipe still features bacon, because you can’t sacrifice all the flavor! But really, I use bacon here because that’s classic for quiche Lorraine and it adds BIG flavor. However, you can of course use ham or turkey instead, or leave it out altogether.
Rustic Crab Quiche
I know. I just did a quiche. But the reason I love them is that they are so simple. And so good. They morph easily from breakfast to brunch, lunch to dinner. They feel festive &mdash because they&rsquore tucked into a flaky pastry and depending on the type of quiche you make, they&rsquore pretty easy to fanci-fy!
This quiche is made with a pound of lump backfin crab meat. That&rsquos special. It&rsquos not everyday that crab makes it onto the menu here. Not anymore.
I mean, I grew up with crab &ndash literally tossing a trap off the dock of my grandparents&rsquo house and pulling them in by the bushel. Not anymore. Now, I have to buy my crab.
Sigh &mdash at least I didn&rsquot have to steam and pick it! This was a full pound of lump back fin &ndash and the only picking I did was to sift through to assure there wasn&rsquot a stray piece of cartilage or shell.
Anyway, this will be perfect for a simple brunch with my grandparents along with something mimosa-esque or Mary-esque. And who knows, maybe that rabbit will show up with a morsel of chocolate. Fingers crossed.
Quiche au crabe
Prep time: 30 minutes
Bake time: 30 minutes
- 1 round puff pastry or other pie dough
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups sliced leeks (approximately 2 medium sized leeks)
- 2 8 ounce cans canned crab meat, drained
- 3 ounces shredded cheese - Gruyère, Emmental, or Swiss
- 4 large eggs
- 1 1/2 cups crème fraiche (or substitute whipping cream, half and half, or part milk)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Begin by blind baking the crust. Line a 10 inch tart pan with the pastry dough, pushing it firmly to the bottom and sides. Prick in several dozen places with the tines of a fork. Place the crust in the freezer for at least 20 minutes. When it is well chilled, place the crust in a preheated oven (400°F) to bake for 10 minutes. Remove from oven and allow to cool before adding other ingredients.
- Melt the butter and oil in a medium sized skillet on low-medium heat. Add the leeks and cook until the leeks are soft (about 10 minutes), stirring frequently. Don't brown the leeks. Stir in the drained crab meat and remove skillet from heat.
- Whisk together the eggs, crème fraîche (or substitute), and salt and pepper until combined.
- Spread the cooked leeks and crab in the bottom of the baked tart shell. Sprinkle with cheese, then pour on the egg mixture.
- Bake in 400°F oven for 30 to 35 minutes.
Crab and artichoke quiche. Replace the cooked leeks with 1 small jar of drained and chopped artichoke hearts.
Crab and asparagus quiche. Replace the leeks with 12 ounces of asparagus. Slice the asparagus into 1 1/2 inch lengths and steam for five minutes or just until tender. Follow the rest of the recipe as is.
Maryland Crab Quiche
There is nothing better than a good quiche recipe. Easy to make, this wonderful dish is packed with cheese and crab, making it impossible to eat just one slice. Fluffy and delicious make Maryland Crab Quiche tonight.
- 7 1 / 2 ounces fresh lump crab meat
- 1 / 2 cup Swiss cheese, grated
- 1 / 2 cup Colley cheese, grated
- 4 eggs
- 2 cups half-and-half
- 1 / 3 cup onion, minced
- 1 teaspoon salt
- 1 / 4 teaspoon cayenne pepper
- 1 tablespoon fresh parsley, chopped
- pie crust for 9-inch pan
- Preheat oven to 425 degrees F.
- Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan.
- Over the dough, sprinkle all of the crab meat, then all of the cheese.
- In a bowl, beat the eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley.
- Place pan on a cookie sheet set on middle rack in oven. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees F.
- Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven let cool 10 minutes. Cut and serve warm
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Isa’s Crustless Quiche (Master Recipe)
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup all-purpose flour
- pinch salt
- black pepper to taste
- 1 cup cheese of your choice (cheddar, swiss, gruyère, blue cheese)
- 1 to 1 1/2 cups diced vegetables or other add-in of choice (mushrooms, pepper, onion, ham)
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. This recipe is endlessly adaptable – use your favourite cheese and add-ins of your choice!
Preheat oven to 350°F. Grease a 9-inch quiche, pie plate or baking pan.
In a large bowl, beat the eggs lightly with a whisk, ensuring that the yolks and whites are well combined. Add the milk and whisk well to combine. Whisk in the salt and pepper, and then the flour (a little at a time), until no lumps remain.
Stir in the cheese, diced vegetables and/or other add-ins.
Pour into prepared pan and bake for 40-45 minutes. The quiche is done when golden on the edges (and slightly golden on top), firm, and the centre is set/not wet. The quiche will rise a little during baking, and the settle a little as it cools.
Allow to cool for about 5 minutes and serve warm.
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What Visitors Say
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!
KORSLOSE KAAS QUICHE
Die quiche leen hom ook daartoe om by te voeg wat jy wil, want dis redelik plain. Ek het ‘n blikkie tuna by die mengsel gevoeg.
- 60 ml botter
- 60 ml koekmeel
- 150 ml melk
- 5 groot eiers, liggies geklits
- 1 x 250 g-bakkie gladde maaskaas
- 2,5 ml Dijon-mosterd
- 2,5 ml bakpoeier
- 100 g Gruyère of beleë Cheddar, gerasper
- 5 sprietuie, in fyn ringetjies gesny
- 30 ml gerasperde Parmesaan en roket, om voor te sit
Smelt die botter in ’n kastrol. Voeg die meel by en roer. Haal dit van die plaat af en roer die melk bietjies-bietjies by om ’n baie dik witsous te vorm. Sit terug op die plaat en laat vir vyf minute kook – roer die heeltyd. Haal van die plaat af en roer nog vyf minute tot afgekoel.
Meng die eiers, maaskaas, mosterd en bakpoeier in ’n aparte bak en geur dit na smaak.
Meng die eiermengsel met die witsous en roer die Gruyère of Cheddar en sprietui by.
Skep in ’n gesmeerde oondbak en bak vir 30 minute in die oond, tot goudbruin en gaar in die middel.
Sprinkel die parmesaan oor die warm quiche en laat dit vir 10 minute rus.
Sny en sit met roket voor.