Crabmeat Quiche

These warm crabmeat quiches were a hit at the Wednesday Service lunch. Everyone was delighted to have this delicious and flavorful quiche served with spinach salad. The new pie crust we used for this dish was wonderful (recipe coming soon!)

Susan Liana, a member of the kitchen staff, uses her one-hand method to crack eggs. I love it when I see a young staff working like a pro.

Brush on beaten egg white on the edges of pie crust before baking them for pretty, glossy crust.

Adding dry sherry beautifully enhanced the crabmeat in custard.

Sprinkle freshly grated Parmesan cheese on top before baking.

1. 

How about a piece of warm, delightful quiche for lunch?

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Crabmeat Quiche
Makes 6 large servings.

8 ounces cooked crabmeat, jumbo lump(1 cup), picked over for any shells
2 tablespoons finely chopped fresh chives, or green onions
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
3 tablespoons dry sherry
pinch dry thyme
pinch cayenne pepper
2 Tablespoon of freshly grated Parmesan, to sprinkle on top of custard mixture
1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes
1 egg white, beaten with a fork to brush on the crust before baking


1. Adjust oven rack to center position and heat oven to 350 degrees. Toss cooked crabmeat with chives and set aside. Meanwhile, whisk all remaining ingredients then add the crabmeat and chives in medium bowl.

2. Pour in custard and crab mixture to 1/2-inch below crust rim. Sprinkle 2 tablespoon of grated Parmesan cheese. Bake until lightly golden brown about 32 to 35 minutes, the center is almost set (like well set Jello) and just SLIGHTLY jiggly. Transfer quiche to rack to cool. Serve warm or at room temperature.

Note: For a crispy crust with soft custard, it is very important to partially bake your crust, then to add the custard while the crust is still warm. This careful step will ensure that your crust won't be soggy. And do not over bake the custard since it continues to cook after you take the quiche out of oven.