Tag Archives: seafood quiche recipe

The News from France: Crab Quiche

A hefty slice of crab quiche served along Salade Verte and some fresh slices of baguette.


Pastry crust for one pie shell (I will provide a recipe and technique for preparing a pie dough in the future, but in the meantime a store-bought frozen pie shell or one from your favorite recipe will work fine. I’m fortunate to have leftover pastry from a pie in the freezer)

3 tablespoons of butter

One large shallot

8 ounces of cleaned crab meat

2 tablespoons of dry vermouth or madeira

kosher salt and freshly cracked black pepper

3 eggs

One cup of heavy cream

3 tablespoons of tomato paste

One 4-ounce chunk of fresh Gruyère cheese, finely grated with a microplane.


On a lightly floured work surface work the pastry dough into a flat, round disk.

Roll out into a circle

Transfer the rolled out dough to a pie pan and pressing the edges between your thumb and index/middle fingers carefully scallop the edges of the pie pan.

Set another pie pan on top of the prepared dough and fill with pie weights. Since I do not own pie weights I use some silverware. Bake in a preheated 375 degree oven for about 12 minutes. Remove when finished and cool with the weighted pie pan on top.

Meanwhile mince the shallot. Begin by splitting it lengthwise, then...

Cut a series of lengthwise slices into the shallot, like so, approximately 1/8 inch apart

cut another series of crosswise slices across the lengthwise slices so that you end up with a bunch of 1/8-inch by 1/8-inch pieces of shallot.

Repeat the process for the other half of the shallot. Your shallots will look like this when done.

over medium-high heat melt butter in a sauté pan

When butter is completely melted and the bubbles have just subsided add the minced shallot and sauté for a minute or two until the shallots are cooked but not browned

Meanwhile dreain the excess juices from your crabmeat. I bought cleaned crab claws from Whole Foods Market, they're delicious.

Add the crab meat to the butter and shallots in the pan and sauté for another minute or two

Add a heav pinch of salt and a pinch of freshly cracked black pepper

Deglaze the pan with the vermouth or madeira

Turn the heat to high and quickly boil the liquor down for a minute or two. After a minute or two remove from heat and cool slightly.

Meanwhile whisk together the eggs, cream, tomato paste, a heavy pinch of salt and a healthy grinding of fresh black pepper. When the crab in the pan has cooled slightly whisk it into the egg mixture.

Remove the pan with weights from the top of the pre-baked pan. It should look like this, cooked a little and only slightly browned.

Pour the egg and crab mixture into the pre-baked pie shell

Cover evenly with finely grated Gruyère. Bake in a 375-degree oven for 25-30 minutes.

After 25 minutes mine looks like this. I prefer my baked goods a bit darker, but if you prefer a lighter appearance remove from the oven just a couple of minutes sooner.



Filed under The News From France