Martha Stewart’s Crab Quiche
A Mouthwatering Delight
Ever craved a dish that feels like a warm hug in every bite? Martha Stewart’s Crab Quiche is here to satisfy that longing! This creamy, savory quiche combines the coastal charm of crab with the rich flavor of Gruyère cheese, all nestled in a flaky pie crust. Perfect for brunch, a holiday gathering, or just because—this recipe packs a punch of flavor without sending you on wild supermarket treasure hunts.
Why Make This Recipe
Who wouldn’t love a dish that is both elegant and effortless? Here’s why Martha Stewart’s Crab Quiche should be on your radar:
- Easy Cleanup: Who has time for loads of dishes? This one-pan wonder means less fuss and more fun.
- Perfect for Any Occasion: Hosting brunch or a fancy dinner? This quiche effortlessly fits in anywhere.
- Flavor Explosion: Light, fluffy, and rich—this quiche is sure to impress even your pickiest guests.
Now, who wouldn’t want to dive into that? 😉
Ingredients
You don’t need fancy stuff — just these basics! Grab the following:
- 1 pie crust
- 1 cup cooked crab meat
- 1 cup grated Gruyère cheese (or cheddar)
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup milk
- 2 scallions, chopped
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground mace
- Salt and pepper to taste
Directions
Let’s get baking! Follow these simple steps to quiche perfection:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a pie dish.
- In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper until well combined.
- Spread the crab meat and scallions evenly in the crust.
- Pour the egg mixture over the crab, making sure to cover everything.
- Sprinkle the cheese generously over the filling.
- Bake for 30-35 minutes or until the quiche is set and golden on top.
- Let it cool slightly before slicing and serving.
How to Make Martha Stewart’s Crab Quiche (Overview)
Making Martha Stewart’s Crab Quiche feels like a breeze! Here’s a quick overview of what you’ll do:
- Start by prepping the crust—just pop it into your pie dish and roll it out.
- Whisk together your wet ingredients with a sprinkle of seasoning for that extra kick.
- Layer your crab meat and scallions for a delightful flavor burst.
- Top with cheese and stick it in the oven. Pro tip: Keep an eye on it for that perfect golden finish!
How to Serve Martha Stewart’s Crab Quiche
Once out of the oven, this quiche is not just a treat for the palate but for the eyes too! Serve it warm with:
- A light green salad drizzled with lemon vinaigrette for that citrusy zing.
- A side of crispy toast to add a nice crunch.
- A sprinkle of fresh herbs on top right before serving for a pop of color and flavor.
Imagine cutting into that luxurious quiche, the cheese melty and the aroma wafting around—it’s pure heaven! 🤤
How to Store Martha Stewart’s Crab Quiche
This quiche remains a star in your fridge! Here’s how to keep it fresh:
- Fridge: Store leftover quiche in an airtight container for up to 3-4 days.
- Freezer: Wrap it tightly in plastic wrap and foil for up to 2 months.
- For best results, reheat in the oven at 350°F until warmed through. Microwaving is an option, but it might get a bit rubbery—nobody wants that!
Tips to Make Martha Stewart’s Crab Quiche
Want to elevate your quiche game? Here are a few insider tricks:
- Use fresh crab if you can for an unbeatable flavor.
- If you’re short on time, store-bought pie crust is totally acceptable. We won’t tell!
- Experiment with different cheeses, like feta or fontina, for a unique twist.
- Don’t skip the Old Bay seasoning—it gives that classic Maryland flavor.
Variation
Looking to mix things up? Try these variation ideas:
- Veggie Delight: Add sautéed spinach or mushrooms for a veggie-packed version.
- Spice It Up: Toss in some diced jalapeños for a zesty kick.
- Vegan Style: Swap the crab for tofu and use a vegan cream substitute for a plant-based twist!
FAQs
-
Can I make this quiche ahead of time?
Yes! You can prepare it the night before and refrigerate it before baking. Just let it sit at room temperature for about 20 minutes before popping it in the oven. -
What can I substitute for crab meat?
You can use cooked shrimp or even canned tuna in a pinch. Just make sure they’re well-drained. -
How do I reheat leftover quiche?
Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid rubbery texture.
There you have it! Give Martha’s Crab Quiche a try, and enjoy a taste of coastal delight right in your kitchen. 🙌
📌 Pin this recipe for your next cozy dinner night!
Crab Quiche
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a pie dish.
- In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper until well combined.
- Spread the crab meat and scallions evenly in the crust.
- Pour the egg mixture over the crab, making sure to cover everything.
- Sprinkle the cheese generously over the filling.
- Bake for 30-35 minutes or until the quiche is set and golden on top.
- Let it cool slightly before slicing and serving.
