Grandma Julie's Crab Quiche

6 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
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This crab quiche is a great delight with tender chunks of crab meat, Swiss cheese, and fresh broccoli in a creamy custard. So easy to prepare, it makes you feel like a French Chef.

Ingredients

6 servings
  • 2 pie crusts (9-inch)
  • 3 green onions, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup mayonnaise
  • 1 cup half and half
  • 3 cups crab meat
  • 8 oz grated Swiss cheese
  • 4 eggs, beaten
  • salt and pepper to taste
  • butter for sautéing

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Sauté green onions and broccoli in butter over medium heat until tender, about 5-7 minutes.
  3. In a large bowl, mix together the mayonnaise, half and half, and crab meat.
  4. Add the sautéed vegetables, cheese, beaten eggs, and season with salt and pepper to taste. Stir until well combined.
  5. Pour mixture evenly into the two pie shells.
  6. Bake for 45 minutes at 350°F until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
  7. Let rest for 5-10 minutes before slicing.

Common Problems and Solutions

Q: Why is my quiche watery?

A: Make sure to cook the vegetables first to release their moisture, and don't overbake or the custard can separate. Also ensure you're using fresh (not imitation) crab meat and drain any excess liquid.

Q: How do I know when the quiche is done?

A: The center should be set but still have a slight jiggle. A knife inserted in the center should come out clean. If the edges are browning too quickly, cover them with foil.

Tips and Techniques

For the best texture, use fresh lump crab meat and pick through it to remove any shell fragments. You can blind-bake the pie crusts for 10 minutes before adding the filling to prevent a soggy bottom.

Ingredient Substitutions

  • Swiss cheese: Gruyère or white cheddar
  • crab meat: cooked shrimp, crawfish, or a seafood blend
  • broccoli: asparagus or spinach
  • store-bought pie crusts: [homemade pie crust](/recipes/single-crust-plain-pastry-for-pies-or-mini-crust/)

Equipment Needed

  • 9-inch pie pans (2)
  • mixing bowls
  • whisk
  • skillet for sautéing

Historical Context

While quiche is a French classic, Louisiana’s coastal communities have long embraced it as a way to showcase their prized Gulf crab in an elegant brunch or light supper dish.