Blue Crab Quiche Recipe

Prep oven and pan

Preheat oven to 400°F (200°C). Butter a 9-inch tart pan or 9-inch pie dish with 1 tablespoon unsalted butter and set aside.

Line with puff pastry

Roll the puff pastry once on a lightly floured surface to fit a 9-inch tart pan if needed. Gently press the pastry into the pan, allowing a little overhang; trim excess and crimp edges. Refrigerate the lined pan while you make the filling to prevent shrinking.

Blind-bake shell

Line the chilled pastry with parchment and fill with pie weights or dried beans. Bake at 400°F (200°C) for 12 minutes, then remove weights and parchment and bake another 6–8 minutes until the pastry is puffed and beginning to turn golden. Remove from oven and lower oven temp to 375°F (190°C).

Sauté aromatics

While shell bakes, finely mince the shallot and garlic. Warm a small skillet over medium heat with 1 teaspoon butter (from the reserved butter amount) or a splash of oil. Sauté the shallot until translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant. Stir in chopped tarragon and remove from heat. Let cool slightly.

Prepare custard

In a medium bowl whisk together 4 eggs, 3 tablespoons whole milk and 3 tablespoons heavy cream until smooth. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon fresh lemon juice.

Assemble filling

Sprinkle half (about 1/2 cup) of the grated Gruyère in the par-baked puff pastry shell. Distribute the sautéed shallot mixture and 8 oz blue crab meat evenly over the cheese, taking care to flake crab gently and remove any cartilage. Sprinkle remaining Gruyère and the snipped chives on top. Pour the egg-cream custard slowly into the shell; it should come almost to the top without overflowing. Gently tap the pan on the counter to release air bubbles and let the custard settle.

Bake quiche

Bake at 375°F (190°C) for 28–35 minutes, until the custard is set in the center but still slightly wobbly and the top is golden. If the edges of the puff pastry brown too quickly, tent loosely with foil after 20 minutes. To test doneness, the center should register about 165°F (74°C) or a toothpick comes out mostly clean.

Rest

Remove quiche from oven and cool on a rack for 10–15 minutes to allow the custard to finish setting. This makes slicing cleaner and preserves texture.

Preheat and prep potatoes

While the quiche shell bakes, preheat a large cast-iron skillet or oven to 425°F (220°C) if you plan to finish in the oven. Toss 1 lb cubed sweet potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 3/4 teaspoon salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper in a bowl until evenly coated.

Sear

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the seasoned sweet potatoes in a single layer (work in batches if needed). Let them sear undisturbed for 3–4 minutes to get a golden crust, then stir or flip pieces to brown other sides, about 6–8 minutes total on the stovetop.

Finish cooking

If potatoes are still firm, transfer the skillet (if ovenproof) to the 425°F oven for 8–12 minutes, tossing once, until tender when pierced with a fork and edges are crisp. If not using the oven, continue to cook on the stovetop over medium heat with a lid on for 6–8 more minutes, stirring occasionally.

Season and garnish

Taste and adjust seasoning with additional salt and pepper if needed. Toss with 1 tablespoon chopped parsley just before serving for freshness.

Slice the quiche into 6 wedges. Serve each wedge with a generous portion of sweet potato home fries. Offer lemon wedges to squeeze over the crab and an optional dash of hot sauce for those who like heat.

Leftovers: refrigerate quiche covered for up to 3 days; reheat slices in a 350°F oven until warmed through to preserve the flaky pastry.