Ingredients and Weight:
- Pie crust (homemade or store-bought): 1 (9-inch)
- Olive oil: 1 tablespoon
- Onion (diced): 1/2 cup
- Celery (diced): 1/2 cup
- Bell pepper (diced): 1/2 cup
- Garlic (minced): 2 cloves
- Lump crabmeat (picked over and flaked): 1 pound
- Heavy cream: 1 cup
- Milk: 1/2 cup
- Eggs: 4 large
- Dijon mustard: 1 tablespoon
- Salt and pepper: To taste
- Grated Parmesan cheese: 1/2 cup
- Fresh parsley (chopped): For garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and cook until softened.
- Stir in crabmeat and cook for 2-3 minutes, or until heated through.
- In a large bowl, whisk heavy cream, milk, eggs, mustard, salt, and pepper.
- Stir in Parmesan cheese, softened crab mixture, and the softened vegetable mixture.
- Pour filling into the pie crust and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Let stand for 10 minutes before slicing and serving.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 400
- Fat: 20g (Saturated fat: 8g)
- Cholesterol: 280mg
- Sodium: 700mg
- Carbohydrates: 25g (Fiber: 2g, Sugar: 2g)
- Protein: 20g
Dish Characteristics:
- Rich and creamy filling with tender crabmeat
- Flaky and buttery pie crust
- Savory and satisfying
- Perfect for brunch, lunch, or dinner
User Comments:
- "This quiche is absolutely delicious! The crabmeat is succulent and the filling is perfectly seasoned."
- "I love how easy this recipe is to make. It's a great way to impress guests without spending hours in the kitchen."
- "I've made this quiche several times and it always turns out perfectly. It's a family favorite!"
Special Precautions and Tips:
- If you can't find fresh crabmeat, you can substitute frozen crabmeat that has been thawed and drained.
- To make a gluten-free quiche, use a gluten-free pie crust.
- If you don't have Dijon mustard, you can substitute any other type of mustard you have on hand.
- Be careful not to overcook the quiche, as the filling can become rubbery.
