Crab and Spinach Quiche

Even though many miles and mountains lie between Colorado and our Louisiana birthplace, we love keeping the culture of the Cajun world alive—especially through food. When Mardi Gras rolls around, it’s time to think about the parades, shiny beads, and decadent foods that mark the fun of the season. We may not be along the parade route to cheer on one of the many festive krewes, but we can celebrate around the table. This crab and spinach quiche is perfect Mardi Gras fare. It elevates a baked egg pie into a special treat with its use of a colorful version of the Cajun trinity, fresh spinach, and lump crabmeat.

Louisiana Inspiration

My mother first encouraged me to try this recipe, which she had found in Chef John Folse’s book Can You Dig It. Folse is a mainstay of the cooking scene in Louisiana, heading up successful restaurants, teaching culinary classes, and starring in his own PBS series.  Can You Dig It is his tome on vegetable cookery in Louisiana that offers over 600 recipes.  The book’s chapters are arranged alphabetically, focusing on one vegetable at a time. This recipe appears in the Spinach section. While Popeye’s favorite vegetable is a main ingredient, the lump crabmeat in this dish provides the Mardi Gras ritz. Sweet and delicate, it boosts the luxurious texture of the quiche to a new level.

My approach

I’ve adapted Folse’s recipe in slight ways: using fresh instead of frozen spinach and twice the amount of chopped colorful peppers that he called for.

I also reduced the amount of butter and flour, but doubled the quantity of crab meat used. One reason is that my mom’s favorite crab vendor sells her lump crabmeat in one-pound containers. The other reason is that Louisiana crabmeat is decadent and wonderful.

Since shallots, bell peppers , and garlic had to be sautéed in the beginning steps of preparing the filling, it only made sense to add some chopped fresh spinach into the skillet. The brief cooking time keeps the vibrant colors of all of the vegetables.

Once the filling ingredients were ready, I altered the way the quiche is assembled before baking. I first layered the cooled spinach mixture into the crust. On top of that went the crabmeat. Next I sprinkled equal shares of Colby Jack and Swiss cheeses. Finally, I poured the whisked egg and milk mixture over the stack of flavor.

After 45 minutes, two bronzed discs emerge from the oven to cool.

Cutting into a wedge, every forkful has beautiful colors, sweet crab meat, and flavorful cheese.

I used Folse’s suggestion to make two quiches, but you could easily just cut the ingredients in half to make a single one.

Mardi Gras is a good excuse to bake this quiche, but it’s a perfect dish for any special gathering where people love flavor—and want to eat their vegetables.

Crab and Spinach Quiche

Dawn Dobie

Bright with flecks of red, yellow, and green and rich with lump crabmeat and two cheeses, this quiche is an outstanding brunch or dinner offering.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12

Ingredients

  

• 2 tablespoons unsalted butter
• 1/2 cup shallots finely chopped
• 1/2 cup red bell pepper finely chopped
• 1/2 cup yellow bell pepper finely chopped
• 4 cloves garlic minced (about 1 tablespoon)
• 1 10- ounce bag fresh spinach leaves --tough stems removed, coarsely chopped
• 7 large eggs
• 1 cup plus 2 tablespoons half and half
• 2 tablespoons all-purpose flour
• 1 pound lump crabmeat
• 1 cup grated Colby Jack cheese
• 1 cup grated Swiss cheese
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon Tabasco
• Salt
• Freshly ground black pepper
• 2 10- inch unbaked pie shells (I used Pillsbury)

Instructions

 

• Preheat oven to 350 degrees F.
• In a large skillet, melt the butter and sauté the shallots over medium heat for around 3 minutes. Add the chopped red and yellow bell peppers and continue to sauté for 5 more minutes. Add the garlic and stir for 1 minute. Add the chopped spinach leaves in stages, turning over to wilt. Season vegetables with salt and pepper to taste. Remove from heat and allow to cool to room temperature.
• Meanwhile, prepare pie shells by placing in pie plates and crimping edges.
• Combine eggs, half and half, flour, nutmeg, and Tabasco in a large measuring cup. Whisk to combine. Add 1/2 teaspoon salt and a generous grind of black pepper and stir well.
• Divide cooled spinach mixture between pie plates, spreading evenly.
• Sprinkle crabmeat over spinach mixture, dividing evenly.
• Sprinkle Colby Jack and Swiss cheeses over crabmeat evenly.
• Whisk egg mixture one last time, then pour over ingredients in pie crusts, dividing evenly between the two pie plates.
• Bake for 45-50 minutes, or until quiche is set and golden brown. (A table knife inserted into the center will come out clean.)
• Remove from oven and allow to cool before serving.

Notes

Adapted a recipe in from Can You Dig It: Louisiana's Authoritative Collection of Vegetable Cookery by John Folse

If using 9-inch pie plates, decrease eggs to 6 and use only 1 cup of half and half.