Crab Quiche Recipe
This crab quiche recipe makes excellent use of canned crab. Canned crab lacks much of the flavor of fresh crab, but used as an ingredient in other dishes, it is quite satisfactory. Of course, if you wish to invest in fresh crab, by all means use it in this seafood quiche recipe, which will only taste all the better for your attentions.
Leeks take on a wonderful sweet taste with just a short sauteeing. Treat them gently - you don't want them to brown. Their taste will perfectly compliment the crab. As always, I feel obliged to mention the crème fraîche. If you can easily buy it, do give it a try in this easy crab quiche recipe. Otherwise, you can always substitute whipping cream for crème fraîche. If you wish to make a lower calorie quiche, use whole milk and/or half and half. Low fat milk makes a watery quiche and I don't recommend using it. For more quiche ingredient tips, see: how to make quiche.
Quiche au crabe
Prep time: 30 minutes
Makes 6 servings
VariationsCrab and artichoke quiche. Replace the cooked leeks with 1 small jar of drained and chopped artichoke hearts. Crab and asparagus quiche. Replace the leeks with 12 ounces of asparagus. Slice the asparagus into 1 1/2 inch lengths and steam for five minutes or just until tender. Follow the rest of the recipe as is.
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