Deep Dish Crab Quiche
A savory deep dish crab quiche featuring tender crabmeat, Swiss and Parmesan cheeses, and a hint of nutmeg, perfect for brunch or light dinners. Creamy and flavorful.
Ingredients
Instructions
- Preheat oven to 425°F and place a cookie sheet inside.
- In a bowl, toss together shredded Swiss cheese and flour.
- In a separate bowl, combine milk, eggs, salt, pepper, and nutmeg.
- Add crabmeat, cheese mixture, and spinach to the milk mixture and stir gently.
- Pour the mixture into the deep dish pie crust.
- Bake on the preheated cookie sheet for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake for an additional 30 to 35 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the milk mixture. If you don't have Swiss cheese, Gruyère or even a sharp cheddar can be good substitutes. To enhance the flavor, try adding sautéed onions or bell peppers. Make sure to drain the crabmeat thoroughly to avoid excess moisture in the quiche.
Serving Suggestions
Serve your Deep Dish Crab Quiche warm, garnished with fresh herbs like parsley or chives. It pairs beautifully with a light salad or steamed vegetables for a complete meal. For a delightful brunch, consider serving it alongside fresh fruit or a refreshing beverage. This dish also complements seafood recipes perfectly.
Storage & Reheating
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, but this may affect the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Crab Quiche contains roughly 593 calories, with 14g protein, 82g carbohydrates, and 24g fat. It is an excellent source of protein (27% of the Daily Value) and calcium (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 484mg per serving (21% 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 crabmeat instead of canned?
Yes, you can use frozen crabmeat as a substitute. Just make sure to thaw and drain it thoroughly before adding it to the mixture to avoid excess moisture, which can make the quiche soggy.
How do I know when the quiche is done baking?
The quiche is done when the center is set and doesn't jiggle when you gently shake the pie dish. Additionally, the top should be golden brown. If you're unsure, you can insert a knife into the center; it should come out clean.
Can I add vegetables to the quiche?
Absolutely! Adding vegetables like spinach, bell peppers, or mushrooms can enhance the flavor and nutrition of your quiche. Just be sure to sauté them first to reduce moisture before mixing them into 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).