Description
A delightful crab quiche with a creamy filling and buttery crust, perfect for 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
- Combine the all-purpose flour and salt in a bowl, then cut in the diced unsalted butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough holds together. Chill 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 and blind bake the crust for 20-22 minutes until lightly golden.
- Whisk together the 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 rest after baking to enhance texture. Serve warm with a side salad or fresh fruit.
