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Creamy Crab Quiche Recipe with Caramelized Shallots

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A rich and buttery quiche featuring creamy custard, delicate crab meat, and sweet caramelized shallots, perfect for brunch or light dinners.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for a GF option)
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 3–4 tablespoons ice water
  • 6 large eggs, room temperature
  • 1 cup heavy cream (or half-and-half for a lighter touch)
  • 1 cup shredded Gruyère cheese
  • 8 ounces fresh crab meat, picked over for shells (lump crab preferred)
  • 3 large shallots, thinly sliced
  • 2 tablespoons unsalted butter (for caramelizing shallots)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Make the crust: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 8 tablespoons chilled, cubed unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs (about pea-sized). Slowly add 3-4 tablespoons ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking it to keep the crust tender. Wrap dough in plastic and chill for at least 30 minutes.
  2. Caramelize the shallots: While the dough chills, heat 2 tablespoons butter in a non-stick skillet over medium-low heat. Add thinly sliced shallots and a pinch of salt. Cook slowly, stirring occasionally, until shallots turn golden brown and sweet-smelling—about 15-20 minutes. Lower heat if browning too fast. Set aside to cool.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the dough: On a lightly floured surface, roll dough into a 12-inch circle. Gently transfer to the tart pan, pressing into the edges. Trim any excess dough. Poke bottom lightly with a fork to prevent bubbling.
  5. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake an additional 5-7 minutes until crust is lightly golden. Remove from oven.
  6. Prepare filling: In a bowl, whisk 6 large eggs with 1 cup heavy cream until smooth. Stir in 1 cup shredded Gruyère, caramelized shallots, crab meat, and 1 teaspoon fresh thyme leaves. Season with salt and freshly ground black pepper to taste.
  7. Assemble and bake: Pour filling into the pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set but still slightly wobbly in the center. A toothpick inserted should come out mostly clean.
  8. Cool and serve: Let quiche cool 10-15 minutes before slicing. This helps the custard finish setting and makes serving easier.

Notes

Blind bake the crust to prevent sogginess. Caramelize shallots slowly over low heat for best flavor. Use room temperature eggs for a smoother custard. Avoid overbaking to keep filling creamy. Canned crab meat can be used if well drained.

Nutrition

Keywords: crab quiche, caramelized shallots, creamy quiche, easy quiche recipe, brunch recipe, seafood quiche

Find it online: https://breezybake.com/creamy-crab-quiche-recipe-with-caramelized-shallots-easy-homemade-guide/