Crab quiche. Does it seem kind of scary? I get that. The word “quiche” sounds so fancy, pie crust is hard to do, what if it doesn’t set, etc, etc. I’m with you. I was terrified of quiche when I first started cooking. It just seemed so complicated. Let me set your mind at ease: it’s not. Not even a little bit.
But because it sounds so fancy and everyone has these pre-conceived notions, it makes it that much more special when you learn how to make it. Think of all the people you will impress!
Before I get into the quiche though, I wanted to give you a little update since it’s been awhile. If you’re just here for the food, scroll on down to the bottom.
If you already follow me on Instagram, you’ll have seen all of this, but if not, here’s what’s been happening in our lives over the past couple of months:
We live in the Canadian prairies, and when we can’t get to a hill to toboggan (that’s “sledding” for all you US folks), we improvise.
We celebrated Pi(e) Day at work, and in trying to keep my French heritage alive, I made Tarte au Sucre for the first time. Oh my word.
Tarte au sucre (French Canadian sugar pie). It’s as cavity-inducing as it sounds. But oh, so delicious. A photo posted by Jacquelyn B (@jlyn_b) on
We tried to get a little spring-feeling with sunglasses and sandals.
And with some homemade burgers and fries.
Dinner tonight: homemade fries, homemade buns, homemade burgers topped with all the fixings, including pesto and smoked Gouda. A photo posted by Jacquelyn B (@jlyn_b) on
Seriously. My heart. Aren’t they just the cutest?
Okay, I’m done. Thanks for letting me brag.
What is it about quiche that makes it so divine? There’s the pie crust of course. Everything is better baked in a pie crust. And then the eggs. They are gloriously fluffy, and well, let’s face it – quiche is kind of all about the eggs. But then, how could we leave out the sautéed vegetables? Because without the garlic, onions, mushrooms and peppers, this quiche would be oh-so-boring. Or is it the cheese? A cheese-less quiche would almost be a sin, am I right?
Whatever it is, it works. And I don’t mess with a thing that works.
One of my favourite things about quiche is its versatility. It’s one of those one-stop-shops for meals: great for breakfast, brunch, lunch or dinner.
The pie dough recipe I’ve made is one of those “no-fail” ones, and I’ve used it in many a recipe. It freezes great, so go ahead and make the whole recipe and freeze the half you aren’t using.
If you’re afraid of making your own pie crust (which you really shouldn’t be), you could buy a pre-made pie crust – just make sure it’s one of the deep dish ones. Or if you’re short on time, you could omit the pie dough altogether and go with a crustless quiche option.
Yield: 8 servings
- ½ recipe of Never Fail Pie Pastry
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup diced red peppers
- ½ cup chopped spinach
- ½ cup chopped green onions
- 3 eggs, beaten
- ½ cup sour cream
- 2 tbsp all purpose flour
- ½ cup milk
- 2 (6 oz) cans of crab meat, drained
- 1 cup grated cheddar cheese
- 1 tsp Old Bay Seasoning
- ½ tsp cayenne pepper (optional)
- ½ tsp dry mustard
- Make pie dough according to instructions. Roll out and place in a greased 9-inch deep pie plate. Set aside.
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium-high heat. Sauté garlic, peppers, spinach and green onions together until fragrant and soft, about 5 minutes.
- In a medium bowl, beat together eggs, sour cream, flour and milk until thoroughly blended. Stir in crab, cheese and sautéed veggies. Season with Old Bay seasoning, cayenne pepper and dry mustard. Spread into prepared pie shell.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.