Martha Stewart’s Crab Quiche

Craving a slice of sunshine?

Imagine a warm, flaky crust cradling creamy, flavorful crab and melted cheese, all tempered by hints of Old Bay seasoning. Martha Stewart’s Crab Quiche is here to delight your taste buds, offering a quick and satisfying dish that’s perfect for brunch, lunch, or that cozy dinner at home. This simple recipe transforms ordinary moments into something extraordinary – think gourmet vibes without gourmet chaos.

Why make this recipe

Why bother with complicated dinners when you can whip up this easy-peasy quiche? Here’s why it’s a total winner:

• Minimal cleanup: Just one pie dish? Yes, please!
• Crowd-pleaser: Who doesn’t love crab and cheese? It’s like a hug on a plate!
• Versatile: Serve it hot, warm, or even cold; it’s fantastic at any temperature.

Ingredients

You don’t need fancy stuff — just these basics! For a generous pie of deliciousness, gather:

• 1 pie crust
• 1 cup cooked crab meat
• 1 cup grated Gruyère cheese (or cheddar)
• 2 large eggs
• 1 cup heavy cream
• 1/4 cup milk
• 2 scallions, chopped
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground mace
• Salt and pepper to taste

Directions

Let’s get cooking! Follow these simple steps for a quiche that’s sure to impress:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a pie dish.
3. In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper.
4. Spread the crab meat and scallions evenly in the crust.
5. Pour the egg mixture on top, making sure to cover everything.
6. Sprinkle the cheese over the filling.
7. Bake for 30-35 minutes or until the quiche is set and golden.
8. Let it cool slightly before slicing and serving.

How to make Martha Stewart’s Crab Quiche (Overview)

The process is a breeze! Start by preheating the oven and rolling out your crust. Don’t worry if it’s not perfectly shaped; deliciousness doesn’t require perfection! Next, whisk up that creamy filling and mix in those delightful crab morsels. Don’t skimp on the cheese – it’s what makes this quiche dreamy!

Pro tips:

• Use fresh crab meat for a gourmet touch.
• Let it cool a bit before slicing; it makes serving much easier!

How to serve Martha Stewart’s Crab Quiche

This quiche is a visual feast! Pair it with a fresh green salad for a pop of color and a satisfying crunch. Imagine taking a bite – the crust crumbles beautifully, the creamy filling envelops your senses, and a sprinkle of scallions adds a bright aroma. It’s perfectly delightful with a glass of chilled white wine or sparkling water. Cheers! 🥂

How to store Martha Stewart’s Crab Quiche

If there are leftovers (and that’s a big if!), you can keep them in the fridge for about 3-4 days. Just cover it tightly; no one likes a dry quiche! You can also freeze it for up to two months. When you’re ready to enjoy, just reheat in the oven to bring back that bakery-fresh vibe.

Tips to make Martha Stewart’s Crab Quiche

1. Use store-bought crust to save time – no judgment here!
2. For extra flavor, try adding a pinch of nutmeg with the spices.
3. Want it a bit lighter? Swap half the heavy cream with Greek yogurt.
4. If you need it dairy-free, try coconut milk and a dairy-free cheese alternative.

Variation

Craving a twist? Try adding sautéed spinach or mushrooms for a different flavor profile. You can even make this quiche vegan by replacing the eggs with a chickpea flour mixture! 🌱

FAQs

• Can I use fresh crab instead of canned?
  Absolutely! Fresh is better for flavor, just ensure it’s cooked thoroughly.

• Can I make this quiche ahead of time?
  For sure! You can prepare it the day before and bake it just before serving.

• What can I substitute for heavy cream?
  You can use half-and-half or whole milk for a lighter version.

📌 Pin this recipe for your next cozy dinner night!

Crab Quiche

A creamy, flavorful crab quiche with melted cheese, perfect for brunch or cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Brunch, Dinner, Lunch

Cuisine: American, Seafood

Calories: 350

Ingredients Method Notes

Ingredients

  

Pie Crust

• 1 pie crust 1 pie crust Store-bought or homemade

Filling

• 1 cup 1 cup cooked crab meat Use fresh crab for best flavor
• 1 cup 1 cup grated Gruyère cheese Can substitute with cheddar
• 2 large 2 large eggs
• 1 cup 1 cup heavy cream Can substitute with half-and-half or Greek yogurt for lighter version
• 1/4 cup 1/4 cup milk
• 2 scallions 2 scallions, chopped Adds freshness
• 1 teaspoon 1 teaspoon Old Bay seasoning
• 1 teaspoon 1 teaspoon Dijon mustard
• 1/2 teaspoon 1/2 teaspoon ground mace Can be substituted with nutmeg
• to taste Salt and pepper

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a pie dish.

Filling Preparation

1. In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper.
2. Spread the crab meat and scallions evenly in the crust.
3. Pour the egg mixture on top, making sure to cover everything.
4. Sprinkle the cheese over the filling.

Baking

1. Bake for 30-35 minutes or until the quiche is set and golden.
2. Let it cool slightly before slicing and serving.

Notes

This quiche is versatile and can be served hot, warm, or even cold. Pair it with a fresh green salad and enjoy with chilled white wine or sparkling water.