This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, brunch, or for a cozy dinner in front of the TV. So hearty in nature you could almost call this a crab casserole. Learn which crab meat is the best to use and which creamy ingredients make this a special quiche recipe.
Every Recipe Has A Story:
When you’ve had a recipe as long as I’ve had this one, it’s bound to come with a story. This recipe is a special one for me.
When I first started dating my husband, we decided to invite ourselves over to his mother’s house for an impromptu Saturday lunch. I announced I was bringing the food, so off we went, this seafood quiche in hand, only to arrive at the dinner table to her announcement “I don’t eat seafood.”
You bet Bob got “the look.” Despite the incident, this has remained one of my favorite recipes over the years.
I’ve made this recipe tart style, as my relationship with Pate Brisee pie-tart dough continues to escalate.
As does my obsession with my tart pans and making tarts. In all of their fluted glory, they make me very happy. Very happy because it wasn’t all that long ago that I couldn’t make a homemade pie crust to save my life.
My original version of the recipe was made in a deep dish pie pan without using a crust. Now made in tart version, I doubt I’ll ever go back.
What Canned Crab Meat Should I Choose?
While in Culinary School, the use of quality products was a very strong everyday reinforcement in our cooking theories.
Buying canned crabmeat has always been a mystery to me, so I was thrilled to learn the differences. We were advised that Jumbo Lump Crabmeat should be your choice. However, it comes with a high price tag. But it also is made up of large pieces of crab with fine texture and sweet flavor. Crab labeled Colossal is even more expensive and should be considered if it’s simply for dipping in melted butter. Both of these grades are recommended for more stand alone uses featuring the delicate flavors.
Lump Crabmeat is third in line. Mostly consisting of body meat, it’s still beautiful in color and fresh in flavor. A good choice for crab cakes. Even with the large chunks, it would still bind together.
I used lump crabmeat for my crab quiche recipe.
The Nuts and Bolts of This Recipe:
Ok, be honest, isn’t it wonderful to have a homemade quiche around? Think about every time you’ve made one. Besides being a great dish for entertaining, they’re great for a breakfast snack or a quick lunch. They’re easy to heat up and they keep well in the fridge, maintaining their beautiful shape and flavor.
This crab quiche recipe is rich and thick using cottage cheese, Monterey Jack and sour cream. And keep in mind, is also wonderful using Swiss cheese in place of Monterey Jack.
You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam.
Don’t have a 9″ tart pan? A deep dish pie pan works just as well. And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield two tarts.
There’s just a hint of Diablo Sauce, which is a tomato based spicy sauce, mixed with sour cream. Due to it’s spicy nature, I used it sparingly, combined with sour cream, as a “frosting” to top off the flavor scheme.
Using canned crabmeat, this is easy to make and was perfect for our Saturday evening where we settled in to watch the final episode of Godless. Not seen it? Great show in all of its classical Western style.
Crab Quiche Recipe
Next time you’re thinking quiches, I hope you give this one a try.
Crab Quiche with Diablo Sour Cream Frosting
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 3/4 cup Parmesan Cheese grated
- 1/4 cup flour
- 1 pinch salt
- 4 shakes tabasco sauce
- 1/8 teaspoon fresh nutmeg grated
- 3/4 cup lump crab meat rough chopped
- 4 cups monterey jack cheese shredded
- 2 prepared pie crusts
- 2 Tablespoons Diablo Sauce (link in instruction section)
- 2 Tablespoons Sour Cream
- Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture.
- In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
- Stir in the crabmeat and Monterey jack cheese.
- Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 – 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
- To serve, top with two tablespoons of Diablo Sauce and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.
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