A quiche is a great dish to enjoy for brunch, lunch, and even dinner—especially when it is filled with crab and cheese. This quiche is easy to prepare, calling for a store-bought pie crust (although you can use homemade if you like) and just a few simple ingredients, including crabmeat, Swiss cheese, eggs, and half-and-half. A small amount of nutmeg and sautéed minced shallots provide extra flavor. This crab quiche makes a tasty lunch or brunch dish when paired with a fresh salad or cup of soup.
- 5 eggs
- 1 ¾ cups cream
- 8 ounces crab (cooked & picked)
- 2 ounces (about ½ cup) Swiss cheese, finely chopped
- 2 tablespoons tarragon, finely chopped
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 pieces of filo dough, 14” x 18” sheets
- ¼ cup melted butter
- Preheat oven to 375ºF. Unroll the filo dough on a flat surface, and cover the sheets with a damp kitchen towel or plastic wrap to prevent drying out. Place one sheet of filo on a cutting board and lightly brush with melted butter. Place a second sheet of filo on top and repeat until you have eight layers. Cut the layered filo in half lengthwise, then cut each half in thirds.
- Brush six 4” ceramic ramekins with butter. If you don’t have ramekins, use a muffin tin. Press filo pieces gently into ramekins, crimping the edges.
- Divide crabmeat evenly among filo shells.
- Whisk together eggs, cream, salt, and pepper. Pour custard mixture into filo shells. Sprinkle with cheese and top with tarragon.
- Bake until crusts are brown and filling is set, about 25-30 minutes. Tent with aluminum foil if necessary to prevent overbrowning. Let cool on a wire rack for 15 minutes before serving.