Crab Quiche

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Yield: one 9" quiche

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Here's an elegant entrée-sized quiche, perfect for a summer luncheon.

Crab Quiche

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Hands-on time:
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Yield: one 9" quiche
Published: 03/12/2012



  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour*
  • 1/4 cup Vermont cheese powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika, hot, sweet, or smoked
  • pinch of cayenne pepper, optional
  • 6 tablespoons cold unsalted butter, diced
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons (1 ounce) ice water*
  • *If you substitute flour for the Hi-maize, increase the water by 1 tablespoon.


  • 3/4 cup diced crabmeat or diced faux crab
  • 1 medium red bell pepper, diced (about 3/4 cup)
  • 1/2 cup shredded sharp cheddar cheese
  • 3 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole, trimmed scallions, chopped


1) To make the crust: Whisk together the flour, Hi-maize, cheese powder, salt, paprika, and cayenne.

2) Work the butter into the flour to form coarse crumbs. Toss in the cheese.

3) Drizzle in the water, stirring until the dough is cohesive; add more water if necessary. Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

4) To make the filling: Combine the crabmeat, diced pepper, and cheese; set aside.

5) Whisk together the eggs, milk, salt, and pepper.

6) Preheat the oven to 400°F.

7) Roll the dough into a 12" circle, and place it into a 9" tart pan or pie pan.

8) Add the crab mixture, then pour in the milk-egg mixture.

9) Sprinkle with the chopped scallions.

10) Bake the quiche for 27 to 30 minutes, until it's barely set in the center. Remove it from the oven and let it cool for 10 minutes before serving.

Yield: one 9" quiche, 8 to 10 servings.


  • star rating 05/02/2012
  • gpyrocat from KAF Community
  • I made this for dinner tonight, using all the ingredients listed, except for the scallions. It was very good but I struggled with the crust. It was very soft, tore easily and stuck to everything. I've been making pie crust for almost 40 years and I'm not sure if it's the HiMaize that caused the issue, the cheese or if 30 minutes chilling was just not enough. Once I finally got it into the pan, it baked up nicely. I will try this again, but I think I'll use some shortening instead of all butter and see if that does the trick.

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