Crab and Jarlsberg Quiche

Look no further than this Crab & Jarlsberg Quiche recipe if you’re trying to find a simple yet lavish quiche recipe. Chef Jackie Page, TABLE contributor and chef/owner of Jackie Kennedy Catering, is sharing this flavor-packed recipe with our readers. The distinct nuttiness of the Jarlsberg with the sweetness of the lump crab meat delivers a 5-star flavor with every luxurious bite.

Serve for breakfast with fresh seasonal fruits, or later in the day, from brunch through dinner, with a tossed salad of greens for a light and satisfying meal.

Crab and Jarlsberg Quiche

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• Author: Chef Jackie Page
• Yield: Serves 6-8 1x

Print Recipe

Description

Your new breakfast or brunch specialty.

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Ingredients

Scale 1x2x3x

For the filling:

• 8 oz of jumbo lump crab meat
• 2 scallions thinly sliced
• 4 eggs
• 1 cup of heavy whipping cream
• 4 oz Jarlsberg cheese, shredded
• 1 tsp salt
• 1 tsp pepper

For the crust:

• 1 1/2 cups of flour
• 1 stick of unsalted butter
• 3–4 tbsp of water

(you can also use a store bought crust)

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Instructions

For the crust:

1. Add the flour and chopped butter in food processor and process until pebbly.
2. Add 1 tablespoon of water at a time until the dough forms a ball.
3. Remove from processor and knead a couple of times.
4. Place in plastic wrap and put in the refrigerator until ready to use.

For the quiche:

1. Roll out the dough to fit your pie pan, or use an already prepared crust.
2. Add crab meat, scallions, and cheese to the crust.
3. Beat eggs with heavy whipping cream and pour over the crab and cheese mixture.
4. Bake for 30 minutes at 375° or until filling is set.

Try some of TABLE’s other breakfast/brunch recipes:

Breakfast Strata with Caramelized Onions, Dates and Gruyere

Chia Seed Pudding

Recipe by Chef Jackie Page
Story by Star Laliberte
Styling by Keith Recker
Photography by Jeff Swensen

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