Crab and Asparagus Quiche
A silky, savory custard studded with sweet lump crab meat and tender fresh asparagus, all cradled in a flaky, buttery pastry crust. This elegant quiche is perfect for a spring brunch or a light dinner with a simple green salad.
For 6 servings
- prep · ~10 min
Make the pastry dough.
1.Whisk 1.25 cups flour and a pinch of salt in a large bowl.2.Add 0.5 cup cold, cubed butter. Cut into flour with a pastry cutter until mixture resembles coarse meal with pea-sized bits.3.Drizzle in 3 tbsp ice water. Stir with a fork just until dough comes together when pressed.TIPKeep everything cold — cold butter and ice water guarantee a flaky crust. - rest · ~30 min
Chill the dough.
1.Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.TIPChilling relaxes the gluten, making the dough easier to roll and less likely to shrink during baking. - prep · ~40 min
Roll out and blind bake the crust.
1.Preheat oven to 375°F (190°C).2.Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish.3.Trim and crimp edges. Prick the bottom all over with a fork.4.Line with parchment paper, fill with pie weights, and bake for 20 minutes.5.Remove weights and parchment, then bake for another 10 minutes until lightly golden. Let cool.TIPBlind baking prevents a soggy bottom when you add the creamy custard filling. - saute · ~7 min
Sauté the shallots and asparagus.
1.Melt 1 tbsp butter in a skillet over medium heat.2.Add chopped shallots and cook until soft and translucent, about 3 minutes.3.Add asparagus pieces and a pinch of salt. Cook for 2 minutes, just until bright green and slightly tender. Remove from heat and let cool.TIPDon't overcook the asparagus now — it will finish cooking in the oven inside the quiche. - mix · ~3 min
Prepare the custard filling.
1.In a large bowl, whisk together 4 eggs, 1 cup heavy cream, 0.5 cup milk, and 1 tsp Dijon mustard.2.Whisk in 0.5 tsp salt, a pinch of black pepper, and a pinch of nutmeg until smooth. - assemble · ~3 min
Assemble the quiche.
1.Scatter the sautéed asparagus and shallots evenly over the cooled crust.2.Arrange the lump crab meat over the vegetables, gently breaking up any large pieces.3.Sprinkle the shredded Gruyère cheese over the top.4.Slowly pour the custard mixture over everything, filling to just below the rim. - bake · ~40 min
Bake the quiche.
1.Bake at 375°F (190°C) for 35-40 minutes, until the center is just set and slightly jiggly.2.The top should be puffed and golden brown.3.Let cool on a wire rack for at least 15 minutes before slicing.TIPThe residual heat will finish cooking the center. Overbaking makes the custard weepy and rubbery. - garnish
Garnish with fresh chives and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick over the crab meat carefully to remove any stray bits of shell or cartilage before adding to the quiche.
- 2Spread the asparagus and crab evenly across the crust so every slice gets a bit of each key ingredient.
- 3Pour the custard slowly over the fillings to avoid disturbing the delicate crab and asparagus arrangement.
- 4Let the quiche rest for at least 15 minutes after baking; this sets the custard and makes slicing clean and neat.
- 5If the crust edges brown too quickly, tent them with foil for the final 10 minutes of baking.
- 6To reheat leftover slices, warm them in a 300°F oven for 10 minutes to restore the flaky crust, not the microwave.
Adapt it for your goals.
Gluten-Free
Replace the all-purpose flour in the crust with a gluten-free all-purpose blend (with xanthan gum). The rest of the ingredients are naturally gluten-free, making this an easy substitution for those avoiding gluten.
Lower FatLower-Fat
Swap the heavy cream for an equal amount of whole milk and reduce the Gruyère by half (use part-skim mozzarella for melt). This cuts down on saturated fat while keeping a creamy custard.
Seafood SwapSeafood Swap
Substitute the lump crab with 200g of cooked, peeled shrimp (chopped) or flaked smoked salmon for a different but equally luxurious seafood quiche.
Why this is on our healthy list.
Rich in Protein
Lump crab meat provides high-quality, low-fat protein, supporting muscle repair and satiety. Eggs and Gruyère add additional protein.
Source of Vitamin K
Asparagus is an excellent source of vitamin K1, which helps support bone health and proper blood clotting.
Contains Omega-3s
Eggs from pasture-raised hens contribute omega-3 fatty acids, which are beneficial for heart and brain health.
Frequently asked questions
Yes, but drain it thoroughly and pat dry with paper towels to avoid excess moisture making the custard watery. Fresh lump crab yields the best texture and sweetness.
