Crab and Asparagus Quiche
A sophisticated yet easy-to-make quiche featuring delicate crab meat and fresh, tender asparagus spears. Baked in a flaky, buttery crust with a creamy Gruyère cheese custard, it's perfect for brunch, lunch, or a light dinner.
For 8 servings
6 steps. 65 minutes total.
- 1
Step 1
- a.Prepare the Pie Crust
- b.In a food processor, combine the all-purpose flour and 1/2 tsp salt with a few pulses.
- c.Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- d.Sprinkle in the ice water, 1 tablespoon at a time, pulsing just until the dough starts to come together. Be careful not to overmix.
- e.Turn the dough out onto a clean surface, form it into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- 2
Step 2
- a.Blind Bake the Crust
- b.Preheat your oven to 400°F (200°C).
- c.On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges decoratively.
- d.Line the crust with parchment paper and fill with pie weights or dried beans. This prevents the crust from puffing up.
- e.Bake for 15 minutes. Carefully remove the parchment paper and weights.
- f.Return the crust to the oven and bake for another 5-7 minutes, until the bottom is dry and lightly golden. Set aside to cool slightly.
- g.Reduce the oven temperature to 375°F (190°C).
- 3
Step 3
- a.Sauté the Vegetables
- b.While the crust is baking, heat the olive oil in a medium skillet over medium heat.
- c.Add the chopped asparagus and cook, stirring occasionally, until tender-crisp, about 3-4 minutes.
- d.Add the finely chopped shallots and cook for another 1-2 minutes until they have softened and become fragrant. Remove from heat and set aside.
- 4
Step 4
- a.Assemble the Quiche
- b.Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the pre-baked crust.
- c.Arrange the cooked asparagus and shallot mixture over the cheese.
- d.Gently distribute the crab meat over the vegetables, ensuring it's in an even layer.
- e.Top with the remaining shredded Gruyère cheese.
- 5
Step 5
- a.Prepare Custard and Bake
- b.In a medium bowl, whisk together the eggs, heavy cream, whole milk, remaining 3/4 tsp salt, black pepper, nutmeg, and optional cayenne pepper until smooth and well-combined.
- c.Carefully and slowly pour the custard mixture over the fillings in the pie crust until it's nearly full.
- d.Place the quiche on a baking sheet to catch any potential spills. Bake at 375°F (190°C) for 35-45 minutes.
- e.The quiche is done when the edges are set and golden, and the center has a slight jiggle (it will continue to set as it cools).
- 6
Step 6
- a.Rest and Serve
- b.Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.
- c.This resting period is crucial as it allows the custard to set fully, ensuring clean, beautiful slices.
- d.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.
- 1For an extra flaky crust, ensure your butter and water are ice-cold. You can even chill your flour and bowl beforehand.
- 2Blind baking the crust is the key to preventing a soggy bottom. Don't skip this step!
- 3Gently pat the crab meat with a paper towel to remove excess moisture before adding it to the quiche.
- 4Let the quiche rest for at least 15 minutes before slicing. This helps the custard set properly.
- 5For a richer flavor, you can substitute shallots with one small, thinly sliced leek (white and light green parts only).
- 6To prevent the crust edges from over-browning, you can cover them with a pie shield or aluminum foil for the last 15-20 minutes of baking.
Adapt it for your goals.
Cheese Swap
Instead of Gruyère, try using sharp white cheddar, Swiss cheese, or a combination of Parmesan and mozzarella.
Add GreensAdd Greens
Wilt 1 cup of fresh spinach and squeeze out all excess water before adding it with the asparagus.
Protein ChangeProtein Change
Substitute the crab meat with cooked shrimp, flaked smoked salmon, or crispy pancetta.
Crustless QuicheCrustless Quiche
For a gluten-free and lower-carb option, omit the crust. Generously butter the pie dish and bake the filling for 30-35 minutes, or until set.
Herbaceous TwistHerbaceous Twist
Add 2 tablespoons of fresh chopped herbs like dill, chives, or tarragon to the custard mixture for a brighter flavor.
Why this is on our healthy list.
High in Quality Protein
The combination of eggs, crab meat, and dairy provides a significant amount of protein, which is essential for muscle repair, immune function, and overall satiety.
Rich in Vitamins and Minerals
Asparagus is an excellent source of Vitamin K, folate, and Vitamin A. Crab meat contributes essential minerals like zinc, copper, and selenium.
Supports Bone Health
The Gruyère cheese, milk, and cream are good sources of calcium and phosphorus, which are vital for maintaining strong and healthy bones.
Contains Omega-3 Fatty Acids
Crab meat is a source of omega-3 fatty acids, which are known to support heart health and cognitive function.
Frequently asked questions
This quiche can be part of a balanced diet. It's high in protein from the eggs and crab, and provides vitamins from the asparagus. However, it is also high in fat and calories due to the heavy cream, butter, and cheese. Enjoy it in moderation.