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Dungeness Crab and Poblano Quiche

Rich, buttery Dungeness crab and poblano peppers baked into an all butter crust
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: Easter, Seafood
Keyword: Crab quiche

Ingredients

Crust:

  • 2 ½ cup flour
  • 2 sticks butter grated
  • ½ tsp salt
  • 6 tbsp cold water

Filling:

  • 4 large eggs
  • 2 cup heavy cream
  • 2 tbsp green onion chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp fire roasted poblano peppers chopped
  • 4-5 long strips of fire roasted poblano peppers for looks
  • ½ tsp Zatarain’s cajun seasoning
  • salt and pepper to taste
  • ½ cup Monterey Jack cheese shredded
  • ½ cup Swiss cheese shredded
  • 1 generous cup of fresh Dungeness Crab I use a whole crab, it usually weighs 1.5 lbs before cracked and shelled

Instructions

Crust:

  • Preheat oven to 375 degrees
  • In a large glass bowl, combine flour and salt
  • Cut in butter until mix resembles crumbs, adding cold water until it starts to stick together enough to form into ball
  • Roll out dough on floured surface
  • Place dough in pie dish and blind bake for about 20 minutes
  • Remove from oven and fill

Filling:

  • In a large bowl whip eggs and cream until combined
  • Add green onion, cilantro, chopped poblano peppers, Zatarain’s and S & P, blend well
  • Fold in Monterey Jack cheese, Swiss cheese and Dungeness crab
  • Pour into prepared pie pan
  • Place poblano pepper strips across top of pie
  • Bake at 375 degrees for about 45 minutes or until firm