Description
A delicate crab quiche featuring a flaky crust and a creamy filling, perfect for brunch or any gathering.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, diced
- 1/2 tsp salt
- 3-4 Tbsp ice water
- 1 cup lump crab meat
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 cup whole milk
- 1 cup Gruyère cheese, grated
- 1/4 cup green onions, chopped
- 2 Tbsp parsley, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika (optional)
Instructions
- Begin by preparing the crust. In a medium bowl, combine the all-purpose flour and salt.
- Cut in the diced unsalted butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough holds together. Chill the dough for 30 minutes.
- Roll out the chilled dough and press it into a tart pan. Place the crust back into the refrigerator for another 15-20 minutes.
- Preheat the oven to 375°F. Blind bake the crust for 20-22 minutes until lightly golden.
- While the crust bakes, whisk together the four large eggs, heavy cream, whole milk, 1/2 tsp salt, and 1/4 tsp pepper in a separate bowl.
- Stir in the grated Gruyère cheese, lump crab meat, chopped green onions, and fresh parsley.
- Once the crust is ready, pour the filling into the baked shell and sprinkle with paprika if desired.
- Bake for 35-40 minutes or until the quiche sets in the center. Let it cool for 10 minutes before slicing into warm wedges.
Notes
Let the quiche cool before slicing to stabilize the filling. Serve warm or at room temperature.