Master the art of maryland crab quiche: a culinary experience you can’t miss

Indulge in the delectable flavors of the Chesapeake Bay with our authentic Maryland crab quiche recipe. This creamy, savory dish is a symphony of fresh crab, tender vegetables, and a flaky, golden crust. Whether served as a brunch delicacy or a hearty lunch, our Maryland crab quiche recipe will transport you to the shores of Maryland.

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 2-3 tablespoons ice water

Filling

• 1 pound fresh or frozen crab meat, picked over for shells and cartilage
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

Make the Crust

1. In a medium bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Add the egg yolk and 2 tablespoons of the ice water. Mix until the dough just comes together. Add more ice water as needed, 1 tablespoon at a time.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
3. Add the crab meat to the skillet and cook for 2-3 minutes, or until heated through.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and Parmesan cheese.
5. Add the cooked crab mixture to the egg mixture and stir to combine.

Assemble the Quiche

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Fit the dough into a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Bake for 40-45 minutes, or until the quiche is set and the crust is golden brown.
6. Let the quiche cool for 15 minutes before slicing and serving.

Variations

• Seafood Medley: Add shrimp, scallops, or mussels to the filling for a more flavorful seafood combination.
• Vegetable Medley: Add your favorite vegetables to the filling, such as broccoli, spinach, or mushrooms.
• Cheesy Delight: Increase the amount of Parmesan cheese or add other cheeses, such as cheddar or Swiss, to the filling for a more cheesy quiche.

Serving Suggestions

• Serve the quiche warm with a side salad or fruit.
• Pair the quiche with a glass of crisp white wine or sparkling water.
• Top the quiche with fresh herbs, such as chives or parsley, for added flavor and color.

Tips

• For the best flavor, use fresh crab meat. However, frozen crab meat can be substituted.
• If you don’t have a pie plate, you can use a 9-inch springform pan.
• To prevent the crust from shrinking, prick it with a fork before baking.
• Let the quiche cool slightly before slicing to prevent it from falling apart.

Final Note

Our Maryland crab quiche recipe is a culinary masterpiece that captures the essence of the Chesapeake Bay. With its creamy filling, flaky crust, and fresh seafood, this quiche is sure to impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey to the shores of Maryland.

Frequently Asked Questions

Q: Can I make the quiche ahead of time?
A: Yes, you can make the quiche up to 2 days ahead of time. Simply store it in the refrigerator until ready to bake.

Q: How do I store the quiche?
A: Store the quiche in an airtight container in the refrigerator for up to 3 days.

Q: Can I reheat the quiche?
A: Yes, you can reheat the quiche in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.