Go Back
whole crab and spinach quiche

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
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.