This crab quiche is my go-to because it’s got that irresistible combo of rich, creamy Gruyère and tender crab, making every bite feel like a luxuriously gourmet experience. Plus, the spicy Diablo Sour Cream is the perfect millennial-approved twist that brings a zesty kick, making this dish an absolute flavor adventure!

Jump to Recipe

I adore making one-of-a-kind recipes, and my Crab Quiche with Diablo Sour Cream is nothing short of a savory masterpiece. It showcases rich lump crab meat, creamy Gruyère cheese, and a delightful blend of spices that include capers and cayenne pepper.

I think the liberal touch of dill and the use of Dijon mustard in the Diablo Sour Cream elevates the whole dish beautifully.

Ingredients

Print Recipe (No Advertisments)

Crab Meat (Lump): Low-fat and high-protein, with delicate seafood flavor and fine texture.

Gruyère cheese provides a nutty, creamy flavor along with a generous supply of calcium.

Eggs offer an unparalleled source of protein; their high biological value makes them the gold standard with which to compare all other proteins.

Add to that the healthy fats contained in eggs, and you have two of the three macronutrients necessary to provide a satisfactory structure to the low-carb, crustless quiche.

Whipping Cream: Guarantees an opulent and silky smoothness, intensifying the dish’s temptingly creamy inspiration.

Green Onions: Present a delicate onion taste and provide a shot of vitamins A and C.

Dijon Mustard: Delivers a sharp, tangy punch, boosting the total flavor depth.

Dill, freshly cut, gives off a delightful herbal perfume that is a perfect foil to the sweet richness of crab.

Hot sauce and sour cream: Provides a spicy and tangy topping that has a hint of lime zest.

Ingredient Quantities

“`html

1 (9-inch) pie crust, pre-baked

1 cup lump crab meat, drained and picked over for shells

1 cup grated Gruyère cheese

3 large eggs

1 cup heavy cream

1/4 cup chopped green onions

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 cup sour cream

1 tablespoon hot sauce

Zest of 1 lime

“`

Instructions

Print Recipe (No Advertisments)

1. Set your oven to 350°F (175°C) to warm up.

2. In a large bowl, combine the eggs, heavy cream, Dijon mustard, salt, black pepper, and cayenne pepper, and whisk until the mixture is smooth.

3. Evenly distribute the lump crab meat across the base of the pie crust that you have already baked.

4. Over the crab meat, sprinkle the chopped green onions and the grated Gruyère cheese.

5. Over the crab, cheese, and onions, pour the egg and cream mixture, and make sure it’s evenly distributed.

6. Put the pie crust on a baking sheet, and with care, transfer it to the oven. Bake the quiche for 35 to 40 minutes, or until it has set. The top should be lightly golden brown when you take it out.

7. As the quiche bakes, mix the Diablo Sour Cream by blending together sour cream, hot sauce, and lime zest in a small bowl. Stir until the three are indistinguishable and look creamy.

8. When the quiche is finished, take it out of the oven and let it cool for approximately 10 minutes.

9. Before you cut the quiche into slices, you should garnish it with fresh dill.

10. Warm the quiche and top each slice with a dollop of Diablo Sour Cream. Then, enjoy the crab quiche with a spicy kick!

Equipment Needed

1. Oven
2. Large mixing bowl
3. Whisk
4. Baking sheet
5. Grater (for cheese)
6. Knife (for chopping green onions and dill)
7. Cutting board
8. Small mixing bowl
9. Spoon (for mixing and stirring)
10. Measuring cups and spoons

FAQ

Q: Can I use a different type of cheese instead of Gruyère?
A: Yes, you can substitute Gruyère with another mild, melting cheese like Emmental or Swiss cheese.

Q: Is it okay to use canned crab meat?
A: Yes, canned crab meat can be used, but ensure it is well-drained and checked for shells.

Q: Can I freeze the quiche?
A: It’s best to freeze the quiche after baking. Allow it to cool completely, then wrap tightly and freeze for up to 2 months.

Q: How can I make the quiche spicier?
A: Increase the amount of cayenne pepper or add more hot sauce to the Diablo Sour Cream for extra spice.

Q: Can the Diablo Sour Cream be made ahead of time?
A: Yes, you can prepare it a day in advance and store it in the refrigerator to let the flavors meld.

Substitutions and Variations

1 cup crab meat, lump, drained and checked over for shells – substitute with 1 cup cooked shrimp, chopped
1 cup Gruyère cheese, grated—can substitute with 1 cup aged cheddar cheese
1 tablespoon fresh dill, chopped – Substitute with 1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard—substitute with 1 teaspoon whole grain mustard
1 tablespoon hot sauce – substitute with 1/2 tablespoon sriracha sauce.

Pro Tips

1. Use Fresh Ingredients: For the best flavor, use fresh lump crab meat and freshly grated Gruyère cheese. Fresh ingredients greatly enhance the overall taste of the quiche.

2. Blind Bake the Crust: Ensure your pie crust is properly pre-baked (blind baked) to prevent it from becoming soggy. This will give you a nice, crispy crust that holds the filling better.

3. Temperature Tip: Allow the eggs and cream to come to room temperature before mixing them. This ensures a smoother mixture and even cooking, leading to a creamier texture.

4. Balance the Spices: If you prefer a milder quiche, adjust the cayenne pepper and hot sauce to your taste. It’s better to start with less and add more if desired, especially when mixing the Diablo Sour Cream.

5. Resting Time: Let the quiche sit for at least 10 minutes after baking. This resting period allows the filling to set fully, making it easier to slice and giving the flavors time to meld.

Please enter your email to print the recipe:

Crab Quiche With Diablo Sour Cream Recipe

My favorite Crab Quiche With Diablo Sour Cream Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Large mixing bowl
3. Whisk
4. Baking sheet
5. Grater (for cheese)
6. Knife (for chopping green onions and dill)
7. Cutting board
8. Small mixing bowl
9. Spoon (for mixing and stirring)
10. Measuring cups and spoons

Ingredients:

“`html

1 (9-inch) pie crust, pre-baked

1 cup lump crab meat, drained and picked over for shells

1 cup grated Gruyère cheese

3 large eggs

1 cup heavy cream

1/4 cup chopped green onions

1 tablespoon fresh dill, chopped

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 cup sour cream

1 tablespoon hot sauce

Zest of 1 lime

“`

Instructions:

1. Set your oven to 350°F (175°C) to warm up.

2. In a large bowl, combine the eggs, heavy cream, Dijon mustard, salt, black pepper, and cayenne pepper, and whisk until the mixture is smooth.

3. Evenly distribute the lump crab meat across the base of the pie crust that you have already baked.

4. Over the crab meat, sprinkle the chopped green onions and the grated Gruyère cheese.

5. Over the crab, cheese, and onions, pour the egg and cream mixture, and make sure it’s evenly distributed.

6. Put the pie crust on a baking sheet, and with care, transfer it to the oven. Bake the quiche for 35 to 40 minutes, or until it has set. The top should be lightly golden brown when you take it out.

7. As the quiche bakes, mix the Diablo Sour Cream by blending together sour cream, hot sauce, and lime zest in a small bowl. Stir until the three are indistinguishable and look creamy.

8. When the quiche is finished, take it out of the oven and let it cool for approximately 10 minutes.

9. Before you cut the quiche into slices, you should garnish it with fresh dill.

10. Warm the quiche and top each slice with a dollop of Diablo Sour Cream. Then, enjoy the crab quiche with a spicy kick!