Imagine a dish that combines the delicate sweetness of fresh crab meat, the earthy richness of spinach, and the creamy decadence of a perfectly baked quiche. This French-inspired masterpiece is not just a recipe; it's a gastronomic journey that transforms ordinary ingredients into an extraordinary meal that will have your dinner guests begging for seconds. Whether you're hosting a brunch, looking for an impressive lunch option, or simply craving a luxurious culinary experience, this Crab and Spinach Quiche is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup cooked crab meat
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even baking.
- Prepare the pie crust by rolling it out and carefully placing it into a 9-inch pie dish. Crimp the edges decoratively and use a fork to create small holes in the bottom to prevent air bubbles.
- Gently pat the cooked crab meat dry with paper towels to remove excess moisture. This prevents the quiche from becoming watery.
- Wash the fresh spinach thoroughly and chop it into fine pieces. If using larger spinach leaves, remove any tough stems.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Layer the ingredients in the pie crust: first spread the chopped spinach evenly across the bottom, then distribute the crab meat over the spinach.
- Sprinkle the shredded cheese over the crab meat and spinach, ensuring an even distribution.
- Carefully pour the egg and cream mixture over the layered ingredients, making sure it covers everything evenly.
- Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- To check doneness, insert a knife near the center - it should come out clean with no liquid egg mixture.
- Remove from the oven and let the quiche cool for 10-15 minutes before slicing. This allows the filling to set properly.
- Slice into 8 equal wedges and serve warm or at room temperature. Can be accompanied by a light salad or fresh herbs.
Tips
- Moisture Management: Always pat your crab meat dry to prevent a soggy bottom crust. Extra moisture is the enemy of a perfect quiche texture.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with gruyère, Swiss, or a blend of cheeses for added depth of flavor.
- Crust Perfection: For an extra crispy crust, consider pre-baking (blind baking) your pie crust for 10 minutes before adding the filling.
- Temperature Matters: Let your quiche rest for 10-15 minutes after baking. This allows the custard to set and makes slicing much easier.
- Make-Ahead Magic: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Freshness is Key: Use the freshest crab meat and spinach you can find for the most vibrant flavors.
- Customization: Feel free to add herbs like dill or chives to enhance the overall flavor profile of your quiche.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 20g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 220mg
