Crab Mushroom Cheese Quiche
A savory crab and mushroom quiche with melted Gruyere cheese, perfect for brunch or light dinners, offering rich flavors and creamy textures that delight seafood and cheese lovers alike.
Ingredients
Instructions
- Drain the mushrooms, reserving the liquid.
- Saute the mushrooms in butter for 2 minutes.
- Scatter the sautéed mushrooms in the pie shell.
- Remove any membrane from the crabmeat and scatter it over the mushrooms.
- Add the cheese over the crabmeat.
- Mix the sour cream and mayonnaise with the reserved mushroom liquid, salt, and flour.
- Add enough light cream to the mixture to make 2 cups.
- Blend in the eggs and hot pepper sauce.
- Pour the mixture into the pie shell.
- Bake at 350°F (175°C) for 55 minutes or until set.
- Let stand for 15 minutes before cutting and serving.
Tips & Substitutions
For a richer flavor, consider using fresh crabmeat instead of canned. You can replace Gruyere with a sharp cheddar or a mix of cheeses if desired. If you're looking for a gluten-free option, substitute the flour with cornstarch. Be sure to thoroughly drain the mushrooms to avoid a soggy quiche, and adjust the hot pepper sauce to your heat preference.
Serving Suggestions
This quiche is delightful served warm or at room temperature. Pair it with a fresh salad or steamed vegetables for a complete meal. It also complements a light white wine. For a brunch option, serve alongside Aunt Edith's Crab Cakes for a seafood-themed spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Microwaving is an option, but may result in a softer crust.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Mushroom Cheese Quiche contains roughly 507 calories, with 8g protein, 53g carbohydrates, and 30g fat. It is an excellent source of vitamin D (70% of the Daily Value), and a good source of protein and calcium.
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 different types of seafood in this quiche?
Absolutely! You can substitute crabmeat with shrimp or even a mix of seafood for a different flavor profile. Just ensure that the seafood is fully cooked before adding it to the quiche.
How do I prevent the crust from getting soggy?
To avoid a soggy crust, pre-bake the pie shell for about 10 minutes before adding the filling. This helps to create a barrier against moisture from the filling. Additionally, ensure that your mushrooms are well-drained.
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Simply assemble it as directed, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking directly from the fridge.
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).