Crab Quiche Recipe With Cheese. Heat the oven to 4. F and position the rack in the center of the oven. Line the pie plate with the chilled and rolled out dough and line the dough with parchment paper or foil. Udon. Fill with pie weights or dried beans at least two thirds full. You want the weights to keep the crust from bubbling up as it bakes. Bake for 1. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 3. F. In a skillet over medium heat, melt the butter. Saute the minced shallots until tender, about 2 minutes. Crab Quiche' title='Crab Quiche' />Combine the shallots with the crabmeat and flour set aside. Sprinkle 34 cup the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with remaining 34 cup of cheese. In a bowl beat the eggs, cream, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell. Bake for 2. 5 to 3. Crab Quiche is a delicious quiche with some amazingly fresh crab. Pick over the crabmeat to remove bits of the. Serves 10 as hors doeuvres or 6 for a main course for luncheon. Crabmeat Quiche I was in the mood for a quiche today and just so happened to have pouches of crab in the freezer. Nothing better than fresh lump crab for. A proper quiche also known as a tarte sale, or savory open pie should have really good pastry and contain a soft, tender eggy custard It should be light enough to. This is a delicious crab quiche recipe, perfect for a lunch or brunch. This quiche is made with crab, Swiss cheese, eggs, and a dash of nutmeg. F. Serves 6 to 8. You Might Also Like. Broccoli and Ham Quiche With Tomatoes Easy Ham and Fresh Tomato Quiche. Creamy Crab Dip with Cream Cheese and Garlic. Crustless Chard and Bacon Quiche. Crab Quiche Recipe Food Network. Preheat the oven to 3. F. Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust. Bake until the custard sets, about 4. Let stand for 1. 5 minutes before slicing.