Crab Quiche Recipe

Make dough

In a large bowl, whisk together the flour and 1/2 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, tossing gently after each addition until the dough just comes together when pinched. Avoid overworking.

Turn dough onto a lightly floured surface, press together into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 in thick. Fit into a 9-inch tart pan or pie dish, trimming excess and crimping the edges. Refrigerate the lined pan for 15 minutes while you prepare to blind-bake.

Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, then bake 5–7 minutes more until the crust is just set and beginning to color. Remove from oven and lower oven temperature to 350°F (175°C). Brush the bottom lightly with a bit of beaten egg or a thin smear of mustard if you prefer to help seal the crust (optional).

Sauté aromatics: In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Do not brown. Remove from heat and let cool slightly.

Prepare crab: While shallot cools, pick through the crab meat to remove any shells and large cartilage. Gently flake the crab into bite-size pieces.

Mix custard: In a medium bowl whisk together the eggs, half-and-half, Dijon mustard, chopped tarragon, chives, lemon zest (if using), 1 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp grated nutmeg until smooth and combined.

Assemble: Scatter half of the grated Comté evenly across the pre-baked crust. Distribute the flaked crab and the sautéed shallot in an even layer over the cheese. Pour the egg mixture over the crab and cheese, then sprinkle the remaining Comté evenly on top. Gently press down any stray pieces so everything is submerged in the custard.

Bake the quiche: Place the quiche on a baking sheet and bake at 350°F (175°C) for 30–35 minutes, or until the center is set but still slightly wobbly and the top is golden. If the crust or top browns too quickly, cover loosely with foil.

Rest: Remove from the oven and allow the quiche to rest for 10–15 minutes before slicing to let the custard finish setting.

Make dressing: In a small bowl whisk together the lemon juice, honey, 1/4 tsp salt, and 1/8 tsp black pepper. Slowly whisk in the olive oil until emulsified.

Toss salad: Just before serving, place the mixed greens in a large bowl, drizzle with the dressing, and toss gently to coat. Taste and adjust seasoning with more salt or lemon if needed.

Serve: Slice the rested crab quiche into 6 equal wedges. Plate each wedge with a portion of dressed mixed greens on the side. Garnish the quiche with extra chives or a light sprinkle of Comté if desired.