Crab Quiche Loraine
A rich and savory crab quiche with Swiss cheese, green onions, and peppers, perfect for brunch or light lunch, appealing to seafood and cheese lovers alike.
Ingredients
Instructions
- Mix together the beaten eggs, flour, milk, mayonnaise, and salt.
- Add the grated Swiss cheese, crabmeat, chopped green onions, and green pepper to the mixture.
- Pour the mixture into an unbaked 9-inch pie shell.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce the oven temperature to 350°F (177°C) and bake for about 30 to 35 minutes, until the mixture is set and the crust is light brown.
Tips & Substitutions
For a creamier texture, consider substituting half the milk with heavy cream. If you don't have Swiss cheese, Gruyère or Monterey Jack can work well as alternatives. To enhance flavor, add a pinch of nutmeg or some freshly chopped dill. Ensure the crabmeat is well-drained to avoid excess moisture in the quiche. This dish is a delightful addition to any brunch menu.
Serving Suggestions
This crab quiche pairs beautifully with a fresh green salad or a side of sautéed asparagus for a balanced meal. Consider serving it with a light vinaigrette to brighten the flavors. For a more indulgent brunch, serve alongside Avocados Stuffed With Lobster. A chilled glass of white wine or a mimosa complements the dish perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (177°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes, but be careful not to overheat to preserve the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Quiche Loraine contains roughly 544 calories, with 9g protein, 39g carbohydrates, and 40g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1532mg per serving (67% 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 fresh crab instead of frozen?
Absolutely! Fresh crab can enhance the flavor of the quiche. Just ensure it is cooked and shredded before adding it to the mixture. Fresh crabmeat can be a bit more delicate, so handle it gently while mixing.
What can I substitute for mayonnaise?
If you prefer a lighter option, Greek yogurt or sour cream can be used as a substitute for mayonnaise. This will give the quiche a slightly tangy flavor while maintaining creaminess.
How can I make this quiche gluten-free?
To make this quiche gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that your pie crust is also gluten-free, or make a crustless version by greasing the pie dish well before pouring in the filling.
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).