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Martha Stewart’s Crab Quiche

Martha Stewart's Crab Quiche: Luxuriously Creamy Delight

Martha Stewart’s Crab Quiche is a delectable blend of creamy custard and sweet crabmeat, perfect for impressing guests or enjoying a cozy meal.
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Prep Time 15 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch Par-Baked Pie Crust Store-bought or homemade
For the Filling
  • 4 oz Gruyère Cheese (shredded) Can substitute with cheddar
  • 1 lb Fresh White Crabmeat Well drained
  • 2 Scallions (finely chopped) Leeks can be used as an alternative
  • 1 cup Heavy Cream Light cream can be substituted
  • ½ tsp Dry Mustard Dijon mustard can be used
  • ½ tsp Seafood Seasoning Can use any fish seasoning
  • ½ tsp Salt Adjust to taste
  • Pinch Mace (or nutmeg) Nutmeg can be a substitute
  • ½ tsp Lemon Zest (optional) Omit if unsure about taste
  • 3 Large Eggs (beaten) Binds the filling

Equipment

  • Oven
  • Mixing bowl
  • pie dish
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the pie crust by par-baking it until golden.
  3. Mix heavy cream, dry mustard, seafood seasoning, salt, mace, and beaten eggs in a bowl.
  4. Layer the shredded Gruyère cheese in the crust, followed by crabmeat and scallions.
  5. Pour the custard mixture evenly over the layered ingredients.
  6. Bake the quiche for approximately 42 minutes until golden brown and set.
  7. Allow the quiche to cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 14gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 3 months.

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