Paula Deen Crab Quiche

Paula Deen crab quiche takes 1 hour and fresh crabmeat, Gruyere and heavy cream to make a rich, silky custard quiche in a flaky pie crust. This make-ahead brunch quiche fits holiday table spreads, Sunday dinner, church supper and any Southern comfort food potluck you're planning.

Let the quiche stand a full 15 minutes after it comes out of the oven, because that rest is what lets the custard finish setting. Cut it straight away and the slices slump and run instead of holding their shape.

Paula uses a pound of drained fresh crabmeat, and a pinch of mace with lemon zest and dry mustard gives the custard a warm, savory edge. Draining the crab well and pricking the par-baked crust keeps the bottom from turning soggy.

Paula Deen Crab Quiche

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

420

kcal

Gruyere melts under a layer of sweet crabmeat and scallions, then a lemony cream custard bakes around them until just set. The filling slices clean, with a tender, silky center inside a crisp crust.

Ingredients

• 1 pinch mace
  

• 1 (9 inch) par-baked and pricked with a fork pie crust
  

• 4 oz shredded Gruyere cheese
  

• 1 lb drained fresh white crabmeat
  

• 2 minced scallions
  

• 1 cup heavy cream
  

• 1/2 teaspoon grated lemon zest
  

• 1/2 teaspoon dry mustard
  

• 1/2 teaspoon seafood seasoning
  

• 1/2 teaspoon salt
  

• 3 beaten eggs
  

Directions

• Preheat the oven: Heat your oven to 350°F. Make sure your 9-inch pie crust is already par-baked and pricked with a fork.
• Layer the filling: Sprinkle 4 ounces shredded Gruyere evenly over the bottom of the crust. Then top it with 1 pound drained crabmeat and the 2 minced scallions.
• Mix the custard: Whisk 1 cup heavy cream, 1/2 teaspoon lemon zest, 1/2 teaspoon dry mustard, 1/2 teaspoon seafood seasoning, 1/2 teaspoon salt and 1 pinch mace in a bowl. Then whisk in the 3 beaten eggs until the mixture looks smooth and evenly yellow.
• Pour and bake: Pour the egg mixture into the crust over the crab, then slide it into the oven. Bake for about 40 minutes, until the custard sets in the center.
• Rest and slice: Pull the quiche out and let it stand for 15 minutes before you cut it. That wait keeps the slices neat while the custard firms up.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO 11-inch balloon whisk, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned crabmeat instead of fresh?

Yes, canned lump crabmeat works if you drain it very well and pat it dry with paper towels. Extra liquid thins the custard, so squeeze out as much as you can before layering it in.

Can I swap the Gruyere for another cheese?

Swiss is the closest swap, since Gruyere is a type of Swiss cheese with a nuttier flavor. Sharp white cheddar also works, though it will taste a bit sharper against the crab.

How do I store leftover crab quiche?

Cover it well and keep it in the refrigerator, and plan to eat it within 2 days since it contains seafood. Reheat slices in a 325°F oven so the crust stays crisp, because the microwave makes it soft.

Can I make this quiche ahead of time?

You can par-bake the crust and shred the cheese a day early, but wait to add the custard until you're ready to bake. Baked quiche also reheats fine, so it works for a brunch where you want less to do that morning.

Why did my quiche come out watery?

Wet crabmeat is the usual cause, so drain it thoroughly before it goes in the crust. A crust that wasn't par-baked also lets liquid soak in, which is why this one is baked and pricked first.