This Weather has Me Thinking about Fall…and Pie (or at least Crab Quiche)!
The Optimistic House Husband
The Optimistic House Husband
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  • 9 inch pie plate with the pie dough. But the important part for this recipe is the filling.
  • 1/3 cup onion, raw. For me, I think the raw onions, even after being cooked in the quiche, are too overpowering. Instead, saute 1/2 cup sweet onion, chopped, with 1 garlic clove, peeled and chopped, until the onions are soft and have some color. I usually do this the night before, then just keep them in the refrigerator. Sprinkle the onions and garlic over the dough with 1 lb lump crabmeat, and 4 oz shredded Gruyere cheese. You can substitute Swiss if you can’t find Gruyere, and usually get the block and just shred it in the food processor. Then, whisk 4 eggs with 1 cup 1/2 and 1/2, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Carefully pour this mixture over the quiche. I put the pie plate on a cookie sheet and put it right next to the oven before I pour, just to minimize my transfer time and the chances of me making a huge mess.
  • 400 degrees for 40-45 minutes, until golden. Definitely let it cool a bit before you cut into it, maybe 10-15 minutes, so that it doesn’t run.
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