Quiche Lorraine A La Crab
A rich and savory quiche featuring crabmeat, Swiss cheese, and a creamy filling, perfect for brunch or light dinner, appealing to seafood lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Spread grated Swiss cheese in the bottom of the pie shell.
- Layer crabmeat on top of the cheese.
- Sprinkle chopped small onion over the crabmeat.
- In a bowl, beat eggs, whipping cream, salt, and pepper until the yolks are broken and mixture is smooth.
- Pour the egg mixture into the pie shell over the crabmeat and cheese layers.
- Bake at 350°F (175°C) for about 40 minutes until set and lightly browned.
- Remove from oven, cool slightly, and slice.
- Serve warm, but not hot, and test for doneness like a custard.
Tips & Substitutions
For a richer flavor, consider using lump crabmeat instead of regular crabmeat. If you're short on time, pre-made pie shells save preparation time. You can also add a dash of hot sauce for a slight kick or substitute the Swiss cheese with Gruyère for a more intense taste. If you want a lighter version, use half-and-half instead of whipping cream.
Serving Suggestions
This Quiche Lorraine A La Crab pairs beautifully with a simple side salad, such as a mixed greens salad dressed with vinaigrette. For brunch, serve alongside fresh fruit or alongside dishes like Shrimp Party Salad for a seafood-themed meal. It can also be complemented with a light wine, like a crisp Sauvignon Blanc.
Storage & Reheating
Store 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 (175°C) for about 15-20 minutes until warmed through, or microwave for a quick option, ensuring it heats evenly without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Quiche Lorraine A La Crab contains roughly 310 calories, with 11g protein, 39g carbohydrates, and 13g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (25% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1383mg per serving (60% 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 make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. After baking, let it cool completely, then cover and refrigerate. When ready to serve, reheat it in the oven until warmed through. This makes it a convenient option for gatherings or meal prep.
What can I substitute for Swiss cheese?
If you don’t have Swiss cheese, Gruyère or even cheddar can work well. Each will offer a different flavor profile, but both melt nicely. For a unique twist, consider using a blend of cheeses or feta for a tangy taste.
How do I know when the quiche is done?
The quiche is done when the center is set and slightly puffed, similar to a custard. You can test it by inserting a knife in the center; it should come out clean. Additionally, the top should be lightly browned for optimal texture.
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).