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Crab Quiche

Author: Charlotte Bothe

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

At a glance

one 9" quiche


Choose your measure:


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