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Crab Quiche Recipe | Easter Brunch Ideas - Learn how to make crab quiche for a fabulous breakfast recipes easy with eggs. This easy quiche recipe is so good, y'all!
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0:00
- Y'all come on in.
0:05
We got through the practice run
0:08
on the art of Easter egg hunting with the triplets
0:11
since they're almost four
0:13
and have never had a Easter egg hunt
0:17
because of, you know, our life changes
0:19
for the last couple of years.
0:20
So I think they got it, but they would find the egg
0:24
and then put it back where they found it.
0:28
And, of course, they were just all plastic eggs,
0:31
and Millie kept opening 'em and saying,
0:35
"What's in 'em? What's in 'em?"
0:38
Well, because they're not allowed really a lotta candy,
0:43
there was nothing in them.
0:45
So I said I should have put some grapes or blueberries
0:48
or something in there for them to eat.
0:52
But so, now, I'm moving on.
0:57
And we missed little Davis.
0:59
Davis couldn't come,
1:01
but we were just doing that for the wee ones
1:04
that are not in school.
1:06
So, I'm just thinking about
1:12
those of you who may have company
1:17
coming for Easter and out of town company
1:21
and you need to think of a breakfast
1:23
or you've decided
1:25
that you would maybe like
1:29
to have your Easter meal as a brunch.
1:33
So I'm gonna share with y'all a recipe
1:37
that I have made for years and years,
1:41
and it's a crab quiche.
1:44
Now you can, crab is very expensive,
1:48
so you can go to your market
1:51
and have them
1:54
weigh you up a pound.
1:56
I, yeah, let's see what this calls for.
2:00
Yeah, a pound of crab meat.
2:03
Now, you can get the lump crab,
2:05
which is the cream of the crop,
2:09
but you gonna pay for that cream of the crop
2:13
or you can buy mixed.
2:17
You can buy crab meat with the claw meat included,
2:22
and that's what I've done because,
2:26
you know, I'm just making this to show
2:30
and share with y'all.
2:32
So this may get eaten and it may not,
2:36
so I'm not gonna take that chance.
2:38
So the first thing I've done
2:41
is baked off our pie crust about halfway,
2:47
and the first thing I'm gonna do is put a half a cup
2:52
of Gruyere cheese on the bottom of the pie crust.
2:57
And remember, when you put your pie crust in the oven,
3:02
make sure you prick the bottom and the sides with a fork
3:08
so your pie crust won't bubble.
3:12
Okay, so, now I'm gonna put our green onions, scallions.
3:17
I don't know,
3:18
some people call 'em all kinda names,
3:20
but to me, they've always been spring onions.
3:27
So whatever name your family calls 'em is perfect.
3:33
Okay.
3:37
So in our bowl
3:40
I'm gonna mix the things that's gonna season this real good.
3:49
I've got my three eggs.
3:52
Oh, I don't have a fork.
3:55
Y'all don't go anywhere!
3:58
(cutlery clattering)
4:01
Here ya go.
4:04
So, it's hard to believe
4:08
that this quiche only calls for three eggs,
4:12
(fork scraping)
4:16
but that's all it calls for.
4:20
All right, I'm gonna use,
4:23
I've got to look at my recipe
4:25
so I can give you the exact measurements,
4:27
a half a teaspoon of dry mustard,
4:35
a half a teaspoon of some kind of seafood seasoning,
4:42
we use Old Bay around here
4:43
but there's several out there you can choose from,
4:48
half a teaspoon of salt,
4:55
a pinch of mace.
5:00
So, I'm assuming that might be a pinch.
5:04
All right.
5:05
Depends on how big your fingers are.
5:08
And Theresa went to the store.
5:11
She didn't think I'd have mace here.
5:14
Well, I did,
5:15
but she said it was $10 for a little bottle of mace.
5:20
So, you know, I said, you really need to,
5:23
these spices that you don't use all the time,
5:26
you need to get two or three of y'all together
5:29
and share 'em because, I mean, how long?
5:33
How many years will it
5:35
take me - [Theresa] They last
5:36
to use this? - [Theresa] a lot longer.
5:37
- [Theresa] Oh, forever.
5:39
- Spiced pound cake.
5:41
- [Theresa] And we, I didn't buy it, so you had it.
5:43
- Yes, I had it.
5:44
- [Theresa] And I looked on the website
5:46
in a chain - A substitute.
5:48
for a substitute,
5:49
and it was gonna be nutmeg
5:50
because I wasn't paying $10. - Nutmeg.
5:51
- And it smells,
5:53
smells just like nutmeg.
5:57
All right.
5:58
(fork scraping)
6:00
So now I'm gonna add a cup of heavy cream.
6:11
(cup clatters)
6:12
(fork scraping)
6:22
You know, Michael, I say I'm not making this for us to eat
6:25
but we will eat it, especially Michael
6:28
'cause he loves, he loves crab.
6:31
So here is our crab.
6:33
Uh-oh, I left a little cheese in there.
6:35
Can't do that.
6:37
Here is our crab meat.
6:40
And like I said, it's mixed.
6:42
It's from the lump crab,
6:45
the lump section of the crab,
6:48
but it's also from the claws.
6:52
And your claws
6:55
are gonna produce a darker meat
6:58
and it won't be in like big chunks.
7:04
But listen, it's delicious.
7:08
Delicious.
7:10
And when I put that in with our liquid,
7:14
I'm not gonna beat it up.
7:16
I'm just gonna try to gently fold it in
7:20
because I don't want it to be minced up
7:25
any more than I have to mix it.
7:29
All right, so now I need a half a teaspoon
7:34
of lemon zest.
7:39
So here we go.
7:40
I can't tell when those things are upside down.
7:42
There.
7:43
(zester scraping)
7:49
And this is just gonna give it a nice little,
7:53
nice little pop of fresh, you know?
7:58
I just love using zest any time I can.
8:03
To me, it has more flavor
8:05
than like the juice almost
8:09
or certainly an extract.
8:16
Okay, that looks like about a half a teaspoon.
8:24
Might look like a whole teaspoon.
8:27
Pack down that, oh!
8:29
I was about to put it in the wrong pot, Eddie!
8:32
Would you have stopped me? No?
8:35
- [Eddie] I wouldn't know which pot
8:36
it was supposed to go in.
8:37
- [Paula] Which pot I was aiming for?
8:39
(fork scraping)
8:42
- [Eddie] It all tastes the same.
8:44
- Yes.
8:45
(man and woman chuckle)
8:47
All right, so now I'm gonna very gently,
8:52
like I said, without breaking it up,
8:56
oh, very gently.
8:57
See, that's some nice pieces of
9:05
the expensive, expensive part of the crab, the lump.
9:11
This crab is delicious though, Theresa.
9:17
I wish I could say that we caught these crabs
9:23
and cooked 'em and picked 'em,
9:27
but I'd be telling a story.
9:29
- [Theresa] Yeah, we didn't.
9:30
- And we didn't.
9:31
Oh, uh-oh!
9:32
Oh gosh, I'm dropping that expensive crab on the floor.
9:38
So how pretty is this?
9:40
So remember, we got our Gruyere cheese on the bottom,
9:44
our spring onions, our green onions, chopped next.
9:51
That was about it, wasn't it?
9:54
Okay, now we're gonna put our custard
10:00
that's gonna make this thing a quiche,
10:03
we're gonna pour it in.
10:05
- [Theresa] Deep dish pans don't seem
10:06
like deep dish anymore, do they?
10:07
- I know, uh-huh.
10:08
- [Theresa] 'Cause I promise that's what that is.
10:10
It's coming outta this side.
10:11
- Uh-oh, uh-oh, uh-oh, uh-oh!
10:12
- [Theresa] Just so you know.
10:14
- Thank you.
10:15
Thank you. - [Theresa] You're welcome.
10:17
Just so you know,
10:21
not everybody loves Raymond.
10:23
That's what... - [Theresa] Oh, is that what?
10:24
Uh-huh, the character, the wife used to say.
10:28
Just so you know, Raymond!
10:34
I never get tired of watching that show.
10:41
Yeah, I'm gonna have to kinda like...
10:46
- [Eddie] Poke some holes?
10:47
- Yeah, poke some holes
10:48
so it can make its way through that,
10:53
all that meat
11:04
'cause that's a pile a meat.
11:05
- [Theresa] I was gonna say,
11:06
it could have been a little bit over a pound, to be honest.
11:09
- [Paula] Oh, really?
11:10
- [Theresa] That's how much they tell you to put.
11:12
- [Paula] Yeah.
11:13
- [Theresa] Or that's how much we tell them to put.
11:15
- Yeah.
11:16
I'm gonna put it in a 350 preheated oven
11:23
and I'm gonna bake it for, I don't know.
11:25
- [Theresa] It says 40 minutes,
11:27
but we usually start checking - Yeah.
11:30
at 30.
11:30
- Yeah, yeah, so about 40 minutes.
11:34
But you know,
11:39
you can kinda give your pan a little shake
11:43
and if it's not done, - [Theresa] It shakes.
11:47
it'll shake, it'll wiggle.
11:49
Look at our quiche, how it turned out.
11:52
Y'all, it's so beautiful!
11:58
I'm gonna go ahead and cut Michael a piece
12:04
because I know how he feels
12:08
about crab.
12:10
So I know I've shown y'all this tip a lot,
12:14
but it's one that I like
12:17
and just makes life a little bit easier.
12:21
You know, if you're using
12:26
a frozen pie crust,
12:30
you just take your scissors
12:34
and give it one cut
12:36
(scissors snipping)
12:39
and then push that down.
12:45
And see how easy
12:48
that first piece of pie comes out?
12:56
Oh, here's my plate.
12:57
I about missed it.
13:00
Isn't that beautiful?
13:01
- [Eddie] It looks good.
13:03
- So beautiful.
13:05
I'm not gonna, I won't take Michael's
13:08
but I am gonna take this little...
13:12
Mm-mm-mm-mm-mm.
13:15
Oh, he's gonna love it.
13:19
Mm, mm.
13:22
(Paula clapping)
13:25
It would make a wonderful Easter brunch.
13:31
Yum.
13:32
So I'm gonna find him.
13:33
I'm gonna give him my fork.
13:37
I'm gonna go find him,
13:40
and I think he will appreciate
13:45
his old wife.
13:47
(Paula giggles)
13:49
Bon appetit!
13:51
That's delicious!
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