Crab And Vegetable Quiche
A savory crab and vegetable quiche featuring zucchini, mushrooms, and cheddar, perfect for brunch or light dinners, offering creamy texture and rich flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Saute sliced zucchini and mushrooms in butter until tender.
- In a large bowl, combine milk, dry mustard, crabmeat, Cheddar cheese, onion powder, and beaten eggs.
- Mix together, then add the sautéed vegetables and combine.
- Pour the mixture into a pie plate.
- Bake for 30 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, substitute half-and-half for the milk. You can also use fresh crabmeat instead of canned if available. If you want to add more flavor, consider incorporating fresh herbs like dill or parsley. Sautéing the zucchini and mushrooms in olive oil can also add a different flavor profile. This quiche is versatile, so feel free to add your favorite vegetables or even a hint of cheese like feta for a twist.
Serving Suggestions
Serve this quiche warm or at room temperature, making it perfect for brunch or a light dinner. Pair it with a fresh green salad or a side of roasted potatoes for a complete meal. A light vinaigrette complements the flavors beautifully. For a delightful twist, consider serving alongside a scoop of Curry Rice Salad for a refreshing contrast.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Alternatively, you can microwave individual slices for 1-2 minutes on medium power, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Vegetable Quiche contains roughly 949 calories, with 28g protein, 132g carbohydrates, and 36g fat. It is an excellent source of vitamin D (89% of the Daily Value), calcium (77% of the Daily Value), and protein (56% of the Daily Value). Note that it is relatively high in sodium, at 893mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh for this quiche?
Yes, you can use frozen vegetables, but make sure to thaw and drain them thoroughly to prevent excess moisture in the quiche. Sautéing them briefly before adding to the mixture can also enhance their flavor and texture.
How can I make this quiche gluten-free?
To make a gluten-free version, ensure that your pie crust is specifically labeled gluten-free. Alternatively, you can skip the crust altogether and bake the quiche directly in a greased pie plate for a crustless option, which is just as delicious.
What can I serve with crab and vegetable quiche?
This quiche pairs beautifully with a light salad, such as a mixed greens salad with a citrus vinaigrette. For a heartier option, consider serving it alongside roasted asparagus or a serving of Sea Shell Shrimp Salad for a seafood-themed meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).