Are you looking for an elegant brunch dish? Martha Stewart Crab Quiche Recipe is perfect for you.
This creamy, flavorful quiche combines fresh crab with eggs. It’s ideal for special occasions or weekend gatherings.
The Martha Stewart Crab Quiche Recipe brings restaurant-quality food home. You’ll love how simple this impressive dish is.
Let me show you how to make this delicious recipe. Your guests will ask for seconds every time.
When I First Introduced to Martha Stewart Crab Quiche
I discovered this recipe at a friend’s brunch party. The golden crust looked absolutely beautiful on the table.
One bite changed everything for me completely. The sweet crab paired perfectly with creamy custard filling.
I couldn’t believe how luxurious it tasted yet simple. That day, I knew I had to learn it. Martha Stewart’s version became my go-to special occasion dish.
Now I make it for birthdays and holidays. My family always requests this amazing crab quiche recipe.
Equipment List
You don’t need fancy tools for this recipe.
- A 9-inch pie dish works perfectly here.
- Get a mixing bowl for combining your ingredients.
- You’ll need a whisk to blend eggs smoothly.
- A fork helps press the pie crust down.
- Keep measuring cups and spoons handy for accuracy.
- A knife will help you chop ingredients finely.
- Finally, grab oven mitts for safe handling later.
Ingredients You Need for Martha Stewart Crab Quiche
- For the crust, use one ready-made pie shell.
- You can make homemade if you prefer though.
- Get 8 ounces of fresh lump crab meat.
- Make sure it’s well-drained and picked over.
- You’ll need 4 large eggs for the custard.
- Grab 1 cup of heavy cream for richness.
- Get half cup of whole milk too.
- Add 1 cup of shredded Swiss cheese for flavor.
- You need half cup of grated Parmesan cheese.
- Get 2 tablespoons of chopped fresh chives for garnish.
- Add salt and pepper to your taste preferences.
- Finally, grab a pinch of nutmeg for warmth.
Step-by-Step Guide
1. Prepare Your Oven and Crust
Preheat your oven to 375 degrees Fahrenheit first. Place the pie crust in your dish carefully. Press it firmly against the sides and bottom. Prick the bottom with a fork several times. This prevents bubbling during the baking process later.
2. Prepare the Crab Filling
Check your crab meat for any shell pieces. Remove any shells you find while checking thoroughly. Pat the crab meat dry with paper towels. Spread the crab evenly across the pie crust. Sprinkle both cheeses on top of the crab.
3. Make the Custard Mixture
Crack eggs into your mixing bowl now carefully. Add cream and milk to the eggs together. Whisk everything until it’s smooth and well combined. Season with salt, pepper, and nutmeg generously. The mixture should look pale yellow and frothy.
4. Assemble and Bake
Pour the custard mixture over the crab slowly. Make sure it covers everything evenly and completely. Sprinkle chopped chives on top for extra flavor. Place the quiche in your preheated oven carefully. Bake for 35 to 40 minutes total time. The center should be just slightly jiggly still.
5. Cool and Serve
Remove the quiche from the oven using mitts. Let it cool for 10 minutes before cutting. This helps the custard set properly for serving. Cut into wedges and serve warm or room temperature.
Tips to Make the Best Martha Stewart Crab Quiche
- Use fresh crab meat instead of imitation products.
- Fresh crab makes a huge difference in flavor.
- Don’t overbake your quiche or it gets rubbery.
- The center should wiggle slightly when done baking.
- Blind bake your crust for a crispier bottom.
- This takes only 10 minutes before adding filling.
- Let the quiche rest before cutting into pieces.
- This prevents the filling from running out everywhere.
- Add Old Bay seasoning for extra Maryland-style flavor.
- Experiment with different cheese combinations you love too.
FAQs About Martha Stewart Crab Quiche Recipe
Q: Can I make this quiche ahead of time?
A: Yes, you can prepare it the night before. Refrigerate and reheat gently before serving guests.
Q: What can I substitute for crab meat?
A: Shrimp or lobster work wonderfully as substitutes. You can also use cooked salmon pieces.
Q: How do I store leftover quiche properly?
A: Cover tightly with plastic wrap or foil. Refrigerate for up to three days maximum.
Q: Can I freeze Martha Stewart Crab Quiche?
A: Yes, wrap it well in freezer-safe materials. It stays good for up to two months.
Q: What should I serve with this quiche?
A: A fresh green salad pairs perfectly with it. Add some fruit and croissants for brunch.
Final Thoughts
Martha Stewart Crab Quiche Recipe is truly show-stopping yet simple. You now know how to make this elegant dish.
The ingredients for Martha Stewart Crab Quiche are easy to find. This recipe impresses everyone at any special gathering.
Don’t be afraid to try it this weekend. Your family will love this creamy, delicious quiche. Follow these steps and you’ll succeed every time.
Happy cooking and enjoy your beautiful homemade quiche!
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Martha Stewart Crab Quiche Recipe
Equipment
- A 9-inch pie dish works perfectly here.
- Get a mixing bowl for combining your ingredients.
- You'll need a whisk to blend eggs smoothly.
- A fork helps press the pie crust down.
- Keep measuring cups and spoons handy for accuracy.
- A knife will help you chop ingredients finely.
- Finally, grab oven mitts for safe handling later.
Ingredients
- For the crust use one ready-made pie shell.
- You can make homemade if you prefer though.
- Get 8 ounces of fresh lump crab meat.
- Make sure it’s well-drained and picked over.
- You’ll need 4 large eggs for the custard.
- Grab 1 cup of heavy cream for richness.
- Get half cup of whole milk too.
- Add 1 cup of shredded Swiss cheese for flavor.
- You need half cup of grated Parmesan cheese.
- Get 2 tablespoons of chopped fresh chives for garnish.
- Add salt and pepper to your taste preferences.
- Finally grab a pinch of nutmeg for warmth.
Instructions
- Prepare Your Oven and Crust
- Preheat your oven to 375 degrees Fahrenheit first. Place the pie crust in your dish carefully. Press it firmly against the sides and bottom. Prick the bottom with a fork several times. This prevents bubbling during the baking process later.
- Prepare the Crab Filling
- Check your crab meat for any shell pieces. Remove any shells you find while checking thoroughly. Pat the crab meat dry with paper towels. Spread the crab evenly across the pie crust. Sprinkle both cheeses on top of the crab.
- Make the Custard Mixture
- Crack eggs into your mixing bowl now carefully. Add cream and milk to the eggs together. Whisk everything until it’s smooth and well combined. Season with salt, pepper, and nutmeg generously. The mixture should look pale yellow and frothy.
- Assemble and Bake
- Pour the custard mixture over the crab slowly. Make sure it covers everything evenly and completely. Sprinkle chopped chives on top for extra flavor. Place the quiche in your preheated oven carefully. Bake for 35 to 40 minutes total time. The center should be just slightly jiggly still.
- Cool and Serve
- Remove the quiche from the oven using mitts. Let it cool for 10 minutes before cutting. This helps the custard set properly for serving. Cut into wedges and serve warm or room temperature.
Notes
- Use fresh crab meat instead of imitation products.
- Fresh crab makes a huge difference in flavor.
- Don’t overbake your quiche or it gets rubbery.
- The center should wiggle slightly when done baking.
- Blind bake your crust for a crispier bottom.
- This takes only 10 minutes before adding filling.
- Let the quiche rest before cutting into pieces.
- This prevents the filling from running out everywhere.
- Add Old Bay seasoning for extra Maryland-style flavor.
- Experiment with different cheese combinations you love too.
