Crab and Gruyère Quiche

Chock full of crabmeat, bell pepper, parsley, and chives, this Crab and Gruyère Quiche is perfect for a light supper or an afternoon tea.

Crab and Gruyère Quiche
Yield: 8 servings • Preparation: 20 minutes • Refrigerate: 30 minutes • Bake: 38 to 40 minutes • Cool: 15 minutes
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  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1¼ cups heavy whipping cream
  3. 3 large eggs
  4. ¼ cup finely chopped red bell pepper
  5. 2 tablespoons finely chopped parsley
  6. 2 tablespoons finely chopped fresh chives
  7. 1 tablespoon fresh lemon zest
  8. ½ teaspoon salt
  9. ¼ teaspoon ground black pepper
  10. ⅛ teaspoon ground nutmeg
  11. 2 cups coarsely shredded Gruyère cheese
  12. ¾ cup jumbo lump crabmeat
  1. Preheat oven to 450°.
  2. Unroll pie dough, and press into a 9-inch tart pan with a removable bottom, trimming and discarding excess dough. Refrigerate for 30 minutes. Prick bottom of pie dough with a fork to prevent puffing while baking.
  3. Bake until pie crust is light golden brown, 5 to 7 minutes. Let cool completely.
  4. Reduce oven temperature to 350°.
  5. In a medium bowl, combine cream, eggs, red bell pepper, parsley, chives, lemon zest, salt, pepper, and nutmeg, whisking to blend. Set aside.
  6. Evenly sprinkle cheese into baked crust. Arrange crab evenly over cheese. Pour egg mixture over crab and cheese.
  7. Bake until quiche is set and slightly puffed, 38 to 40 minutes. Let cool in pan for 15 minutes. Remove quiche from tart pan before cutting and serving.
  1. • Use the wide end of a chopstick to push pie dough into indentations in sides of tart pan.
TeaTime Magazine
 From TeaTime July/August 2014


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