Quiche with Crab-Meat

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Fantastic pastry and a soft, tender eggy custard is what makes an exquisite quiche (tarte sale). A light quiche allows itself to be served as a first course, or in a larger portion, as a simple main. This quiche brings a rosy bisque-like quality with its handful of crab meat – lobster and shrimp can also be used if desired.


  • Short-crust dough (see recipe) (roll, chill in a 9 ½ inch tart pan)
  • 1 small red pepper
  • 3 large eggs
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • Black pepper to taste
  • 1 teaspoon paprika
  • Pinch cayenne
  • 1 and 1/4 cups heavy cream
  • 1 teaspoon fresh tarragon (chopped)
  • 2 teaspoons chives (slivered)
  • 6 ounces cooked crab meat (or if desired, chopped & cooked lobster/shrimp)

Nutritional Information

      • Nutritional analysis per serving (4 servings)
        511 calories; 33 grams fat; 19 grams protein; 18 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams trans fat; 33 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 282 milligrams cholesterol; 699 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Take your prepared dough and bake at 375 for 15-20 – done when lightly browned. Use leftover dough to patch any small holes. Allow to cool.
  2. Turn your stovetop gas burner to high, and set the red peppers in the flames. Use tongs to turn, until the skin is blackened – roughly 5-7 min. Remove from heat, and allow to cool before peeling, removing seeds & veins, and slicing into ¼ inch strips.
  3. , mustard, black pepper, salt, cayenne and paprika in a mixing bowl. Whisk in the creams and herbs before setting aside.
  4. Set the tart pan on a baking sheet/tray, and spread the crab meat neatly across the bottom of the pastry. Place the red pepper strips on top of the crab meat. Once more, beat the custard and gently pour into the tart shell. Bake for approx. 30-35 at 375 degrees – the top should be golden, and the custard set. Allow to cool for 10 minutes, and serve either warm or at room temperature.