Holiday Crab & Swiss Quiche

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Living in the Pacific Northwest, our family’s favorite Christmas dinner has always included the seasonal delight of crab. However, to keep it simple in the kitchen, I purchase containers of crabmeat, instead of whole crabs. (Those are certainly a fun holiday luxury, too, though!) I use my “lazy” no-roll pie crust recipes, so I can quickly pop it into the oven, and enjoy the day.

For the “Main Dish” course of our Whole Foods for the Holidays Progressive Dinner this week, I’m sharing my Holiday Crab & Swiss Quiche recipe! Depending on your tastes, you can add some cooked spinach to the quiche or leave it out; either way is delicious. (Or serve it alongside my festive Raspberry & Orange Spinach Salad!)

Holiday Crab & Swiss Quiche

1 Single Pie Crust (such as my “no-roll” whole wheat crust or gluten-free crust recipes)
3 Tbl. Butter
2 cloves Garlic
1/2 Cup chopped Sweet Onion
1-2 Quarts fresh Spinach leaves, washed, or 1 Cup cooked, thawed frozen Spinach, drained (optional)
1 Cup cubed Swiss Cheese
1 – 1 1/2 Cups Crabmeat, drained
3 Eggs (large or jumbo)
1 Cup Whole Milk Plain Yogurt
1/2 Cup Milk
1/2 Tbl. dried Parsley
1/4 tsp. ground Celery Seed (I get mine from Mountain Rose Herbs)
Sea Salt & Freshly-Ground Pepper
Paprika

Preheat oven to 400* F. Prepare your pie crust pastry dough, and press into a sturdy 9″ pie pan. Bake 20 min. Let cool slightly before adding quiche filling.

Meanwhile, melt butter in a pan, and gently saute garlic and chopped onions, adding in the fresh spinach if using (not thawed, frozen spinach) when almost done. (The spinach will shrink down when sauteed, so add plenty!) Season with salt and pepper.

Beat eggs, yogurt, and milk together, adding in the celery seed powder and salt & pepper. Add crab, spinach mixture (add in the thawed, frozen spinach here, if not using fresh, sauteed spinach), and swiss cheese to the pie crust (in that order), and pour egg mixture evenly on top. Sprinkle with a light dusting of paprika. Reduce oven temperature to 375* F, and bake for 23-30 min, until quiche is set. Serve warm or cold.

Variation: This recipe is delightful as little individual quiches, too. Just bake in small ramekins, instead of a pie pan. It makes approximately 4-5 individual 4-6 oz-sized quiches. These are perfect for a B&B breakfast or a holiday brunch! If you’re storing them for later, cover them with reusable bowl covers, for a cute & plastic-free presentation!

Visit Stephanie at Keeper of the Home to link up your favorite Main Dish and to browse for more delicious recipes!

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