Crab & Gouda Quiche

Ingredients

• 8 oz lump crab meat

• 3-5 shallots (3 if medium to large, 5 if small)

• 2 cups arugula

• 8 oz gouda cheese

• 1 pie crust

• 8 eggs

• 1 ½ cups half & half

• Oil for cooking (I recommend olive oil)

Preparation

• Preheat the oven to 350 degrees

• As the oven preheats:

• Grate the gouda cheese.*

• Chop the shallots.**

• Chop the arugula.

• Drain the lump crab meat.

• Once the oven is preheated, place the pie crust in the oven and bake for 10 minutes to start the baking process.***

Cooking instructions

• In a sauté pan, heat a neutral oil over medium heat. Add the shallots and sauté until translucent.

• Add the crab meat and cook until browned. Season to taste.

• Add the chopped arugula and cook until lightly wilted. Remove from heat and let cool.

• In a large mixing bowl, crack the eggs and add the half & half. Mix until combined.

• Add your desired seasonings (I personally used salt, red pepper flakes, garlic powder and a dash of old bay)

Once all ingredients are cooled begin to assemble

• Evenly spread the crab mixture into the pie crust

• Layer the gouda on top of the mixture

• Pour the egg mixture into the pie crust

• Lightly mix the egg and crab mixture to evenly distribute

• Let the quiche cool slightly before serving.

Bake & serve

Bake the quiche for about 50 minutes. The best way to check if the quiche is done is by sticking a knife in the center of the quiche and if it comes out clean, it’s done! 

Extra notes

• *I recommend using block cheese over pre-shredded cheese to help with melting

• **Chop the shallots to your preferred size; for this dish, I prefer them a bit larger.

• ***Pre-baking the pie crust ensures a firmer bottom when the filling is added.