Martha Stewart Crab Quiche Recipe
Are you looking for an elegant brunch dish? Martha Stewart Crab Quiche Recipe is perfect for you.
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.