Crab Quiche with Swiss Cheese
A savory crab quiche combines fresh crabmeat, Swiss cheese, eggs, and nutmeg for a delicious lunch or brunch option.
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Instructions
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Preheat oven to 425F with the rack in the center.
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Roll out chilled pie dough to fit a 9-inch pie plate.
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Line the pie plate with dough, pressing edges and trimming excess.
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Line dough with parchment or foil and fill two-thirds full with pie weights or dried beans.
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Bake for 12-15 minutes until lightly colored. Remove paper/foil and weights, then bake crust for 5 more minutes until lightly browned. Cool crust and reduce oven to 350F.
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Melt butter in a skillet over medium heat.
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Sauté minced shallots for 2 minutes until tender, then add crabmeat and flour and combine. Set aside.
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Sprinkle 3/4 cup cheese into the pie shell, top with the crab-shallot mixture, then sprinkle with the remaining 3/4 cup cheese.
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In a bowl, beat eggs, half-and-half, salt, pepper, nutmeg, and parsley until blended, then pour into the pie shell.
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Bake for 35-45 minutes until edges are set and the center slightly jiggles.
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Serve hot or at room temperature.