Crab & Artichoke Heart Quiche

by Rachel on April 25, 2011

Crab Artichoke Heart Quiche

We’ve been in a quiche rut.  It’s a good rut to be in.  In fact, the neighbors have been banging on the door, trying to squeeze in.  We’ve tried all sorts of combinations of flavors.  This is one of our favorites, both in terms of taste and in ease of preparation.  You can spring for fresh crabmeat at the fishmonger, or you can buy crabmeat in the refrigerator section of most major markets.  Both Trader Joe’s and Costo carry all natural, wild crabmeat that works well for dishes like this one without setting you back a King’s ransom.  Give it a try and let me know what you think.

Crab Artichoke Quiche (serves 6)

  • 1 tablespoon olive oil
  • 1 leek, thinly sliced, white part only
  • 1 shallot, finely diced
  • 3 eggs, lightly beaten
  • ½ cup cream
  • ½ cup half & half
  • 1 cup (or 8-oz) Premium Real Crab Meat
  • 1 cup defrosted frozen artichoke hearts, coarsely chopped
  • 1 cup Quatro Fromaggio Shredded Cheese Blend (Parmesan, Asiago, Fontina and Provolone – or 1 cup of any combination of the four)
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium-high heat.  Add the leeks and shallot sauté until both are quite soft, 12-15 minutes. Take the leek/shallot mixture off of the stove and allow it to cool slightly.

In a mixing bowl mix together the eggs, cream, half & half, the spices and half of the grated cheese.

Put the defrosted piecrust into your pie pan.  Press the crust into the pan.  I find that frozen crusts when they defrost often break into bits when you try to put them in the pan.  Gently press the broken bits together to form a complete crust.  Don’t fret about the breakage, no one will notice or care once they taste your fabulous creation.  Reduce the oven temp to 325 and put the piecrust into the oven for ten minutes.  The crust should just start to bubble, but not brown.  Remove.  If you don’t precook the crust slightly it will be soggy.  Soggy crust is to be avoided at all costs.

Gently mix the leek mixture into the egg/cream mixture.  Stir very gently.  Next add the crab and the artichoke hearts.  Blend gently.  Pour this into the lightly baked piecrust.  Sprinkle the remaining grated cheese over the top.  Return the quiche to the oven and bake at 325 degrees until the quiche is set.  This should take between 45-55 minutes, depending on your oven.  I am not clairvoyant and I have to stick a knife into my quiche to test if it is cooked through.  If you can tell whether a quiche is done without taking this step, bully for you.  The rest of us will have to live with quiches that have small stab marks in the center.  Serve warm, or cool to room temperature, refrigerate, and serve the next day at room temp.

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