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Crab Quiche with Havarti and Dill

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Crab Quiche with Havarti and Dill is perfect for a brunch with family or lunch with friends,

This definitely qualifies as a first-world problem: having leftover jumbo lump crab meat from Thanksgiving dinner. One guest who attended the traditional meal wasn’t into turkey, so the obvious solution was to make a second entree — of crab cakes.

We ended up with a cup or more of leftover crab. That’s what led to the decision to use it up quickly and make a  quiche, put it in the freezer and save it to have at Christmas.

We also improvised with the cheese for this quiche.  The cheese often used in quiche is Swiss or Gruyere. We had some Gruyere but not quite enough — but also on hand was some creamy Havarti, and a chunk of medium sharp, yellow cheddar. We nixed the cheddar and used the Havarti as a stand-in. A bunch of fresh, organic dill from the farmers market was a natural accompaniment.

The quiche demanded to be eaten soon after it was taken out of the oven, of course. But, after taking our picture, into the freezer it went. No, not the ideal way to treat a quiche, but it will work. And, warm quiche out of the oven and ready for Christmas brunch will be a real treat.

Crab Quiche with Havarti and Dill

1 pie crust, homemade or purchased
4 eggs
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce, to taste
1 cup grated or chopped Havarti cheese
½ cup grated Gruyere
1 cup jumbo lump crab
2 green onions, chopped, using some of the green
1 tablespoon chopped parsley
1 tablespoon chopped fresh dill

This quiche is creamy on the inside, golden on the outside and a great option for a holiday brunch.

Preheat oven to 350 degrees. Lay the crust into a 9-inch pie plate, making sure to push it down gently. Bake the pie crust until you see it just starting to color and remove it from the oven. Allow to cool.

In a mixing bowl or bowl of a stand mixer, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheeses, the crab, onion, chopped parsley and dill. Pour the batter into the cooled pie shell and put it in the oven.

Bake for 25 to 30 minutes in the preheated oven. Then, try this trick that we learned making cheesecakes: turn the oven off, but leave the quiche in the oven while it cools. Over the next 2-3 minutes it will firm up. This is a way to have a quiche that doesn’t crack on the top or to overcook the eggs.

Take the quiche out and let it cool so that it is still very warm, but slices easily and cleanly. Serve and enjoy.

Makes 4-6 servings.

From Bonnie Walker

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