CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Crab, Corn and Tomato Quiche

Serves 6

This quiche involves three great things that are readily available in Lancaster County during the summer months: sweet corn, ripe and juicy tomatoes and blue crab. With the Chesapeake being so close, there are plenty of vendors offering the tasty crustaceans. This easy-to-prepare quiche, which can be served hot or cold, combines these harbingers of summer in an elegant, no-mess package. Using a store-bought pie shell and pre-picked jumbo lump crabmeat, you can whip up this quiche in no time. Pop it in the in the oven, and you have the main course (for brunch or lunch) ready and waiting for your guests. It also requires very little cleanup.    

Ingredients

  • 1 Pie Shell, frozen variety is fine
 
  • 2 Tbsp. Butter, salted
  • 1 Shallot, minced
  • 1 ear of Sweet Corn, kernels cut from cob
  • 1 tsp. Old Bay seasoning
  • 1 Tomato, ripe, medium-sized, diced
 
  • 3/4 lb. Jumbo Lump Crab meat
  • 1 Tbsp. Chives, fresh, minced
  • 1/2 cup Jalapeno Jack Cheese, shredded
 
  • 4 Eggs, beaten in a medium-sized bowl
  • 2 cups Light Cream
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper

Directions

  1. Thaw the frozen pie shell, pierce it with a fork and par-bake until it sets (375 degrees for 12 to 15 minutes).
  2. In a small sauté pan, over medium heat, sweat the shallot in melted butter until softened and translucent. Add the corn and Old Bay and continue to cook until the corn is tender and aromatic. Add the tomato. Remove from heat and fold in the crab, chives and cheese. Spoon the crab mixture into the pie shell.
  3. Beat the eggs, whisk in the cream and season with a dash of salt and pepper. Slowly pour the egg mixture into the pie shell, giving the eggs time to run through the crab mixture. (Note: The egg mixture should just cover the top of the filling. Depending upon the size of the pie shell, you may have some left over.)
  4. Bake the quiche in the center of a 350-degree oven until the top of the quiche is lightly browned and the center of the quiche is puffed up (40-50 minutes). The internal temperature of the center of the quiche should be at least 165 to 170 degrees F (not above 175). Remove from the oven and cool slightly before serving hot (or cool to room temperature). If serving cold, cover and refrigerate until ready to serve. You can also bring it to room temperature or reheat it.

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