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Crab Quiche Recipe for Easter Brunch (or Any Other Holiday Brunch!)

Updated on December 10, 2013
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  • We just had quiche for Easter brunch, and I guess I had forgotten just how good it was. My mother passed away a few years ago and I haven't had any since the last one she prepared. I couldn't get enough!
  • To prepare this dish, you will need the following ingredients: flour, onion salt, basil, butter, shortening, crabmeat, water, bacon, cornstarch, half and half, eggs, salt, nutmeg, red pepper, Swiss cheese, butter and Parmesan cheese. Check your cabinet and refrigerator and if you don't have any of those ingredients, better make a dash to the grocery store. It will be worth it!

 
INGREDIENTS for CRUST
 
1 cup
all-purpose flour
 
1/2 teaspoon
onion salt
 
1/8 teaspoon
basil
 
2 Tablespoons
unmelted butter
 
2 Tablespoons
shortening
 
3 Tablespoons
ice water
 

The Whole Enchilada (Actually, Pie)

 
INGREDIENTS for FILLING
 
8 ounces
fresh crabmeat
(fresh or frozen, but fresh preferred)
6 slices
bacon
(cooked crisp and crumbled)
1 Tablespoon
cornstarch
 
2 cups
half and half
 
4
eggs
 
1/2 teaspoon
salt
 
1/4 teaspoon
nutmeg
 
dash
red pepper
 
2 cups
shredded Swiss cheese
 
 
INGREDIENTS for TOPPING
 
2 Tablespoons
melted butter
 
2 Tablespoons
grated Parmesan cheese
 
 
 
 

Preparing the Quiche

  • The first thing you have to do is prepare the crust. Combine the flour, onion salt and basil in a mixing bowl. Cut the butter and shortening into the flour mixture (it should look like coarse cornmeal). Sprinkle with the ice water and stir with a fork until the mixture forms a ball. Knead and chill in plastic wrap while you make the filling. Put in refrigerator.
  • Remove any cartilage from the crabmeat and mix together the crabmeat, bacon and cornstarch. Set this aside.
  • In another bowl, beat together half and half, eggs, salt, nutmeg and red pepper. Set this aside.
  • Remove pastry from refrigerator and on a well-floured board, roll the dough so it will fit your 9 or 10-inch quiche pan. Very gently, place the pastry in the quiche pan and prick with a fork.
  • Bake at 375 degrees F. for approximately 35-45 minutes or until the custard is set. Before you cut the quiche, let it stand for about 15 minutes.
  • This recipe serves 6-8 people.

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    • profile image

      Beverley McCauley 5 years ago

      Do you bake the crust first before adding the filling ? Don't understand recipe. Thanks

    • stephhicks68 profile image

      Stephanie Hicks 5 years ago from Bend, Oregon

      I love crab and I love quiche! Thank you for this amazing recipe. Can't wait to try it out!

    • flipu4it profile image

      flipu4it 5 years ago from Washington

      Tasty stuff..

    • Ben_Anderson profile image

      Ben_Anderson 5 years ago from New Zealand, Auckland

      Hi again Casey,

      "Ben, although I can cook a delicious quiche...I've never been able to cook a "pretty" one...lol." - no harm in eating with your eyes closed is there? ;)

      Ben

    • Casey White profile image
      Author

      Dorothy A Casey McKenney 5 years ago from United States

      Ben, although I can cook a delicious quiche...I've never been able to cook a "pretty" one...lol. We all have our own ways of doing things and even what may look like a catastrophe, could taste DELICIOUS!!! Thanks!

    • Ben_Anderson profile image

      Ben_Anderson 5 years ago from New Zealand, Auckland

      I may be a young cook, but I'll definitely have to try this, even if it all ends in a catastrophe!

      Ben

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