This delicious and creamy crabmeat quiche is filled with crabmeat, spinach and tomatoes and the wonderful flavor of Gruyere cheese. I prefer to bake the quiche a day ahead as the flavor of the crab seems to intensify and the texture of the quiche becomes a creamy custard.
1 refrigerated pie crust, unbaked 8 ounces lump white crabmeat, canned or thawed if frozen 1 scallion, chopped 1 tomato, seeded and diced 1 handful fresh spinach, coarsely chopped 1 cup shredded Gruyere cheese 3 eggs 1-1/4 cups heavy cream 1 teaspoon Dijon mustard Pinch of dried tarragon Salt and pepper
Preheat the oven to 375 degrees F. Unroll the pie crust and press into a 9" pie plate, crimping the top edges as desired.
Put the crab, scallion, tomato, spinach and cheese into the pie crust. Whisk the remaining ingredients together in a bowl. Pour the mixture over the ingredients in the pie crust. Bake for 35 to 40 minutes or until the top is lightly golden brown.
Allow the quiche to rest for 15-20 minutes before serving. It is even better if you make it a day ahead and reheat it in the oven or microwave.
NOTE: This recipe can also be made as a crustless quiche, if you prefer. Simply butter the pie plate before adding the ingredients and bake it at the same temperature for the same amount of time as stated in the recipe.
Crown Prince fancy white lump crab meat does not contain any msg or sulfites. This high-quality crab meat is packed in water. No bleaching agents or preservatives are used in the rinsing, washing or canning process.