Look no further 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 & JARLSBERG QUICHE RECIPE
For the filling
8 oz of jumbo lump crab meat
2 scallions thinly sliced
1 cup of heavy whipping cream
4oz. 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 tablespoons of water
(you can also use a store bought crust)
For the crust
Add the flour and chopped butter in food processor and process until pebbly.
Add 1 tablespoon of water at a time until the dough forms a ball.
Remove from processor and knead a couple of times.
Place in plastic wrap and put in the refrigerator until ready to use.
For the quiche
Roll out the dough to fit your pie pan, or use an already prepared crust.
Add crab meat, scallions, and cheese to the crust.
Beat eggs with heavy whipping cream and pour over the crab and cheese mixture.
Bake for 30 minutes at 375° or until filling is set.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE
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