Dungeness Crab & Poblano Quiche

This Dungeness Crab & Poblano Quiche is truly a Pacific Northwest favorite. Rich, buttery Dungeness crab in every bite with bits of mild fire roasted poblano pepper in an all butter crust.

Dungeness crab is my FAVE and living in the Pacific Northwest we add it to everything from eggs benedict to quiche. It’s rich, buttery flavor goes well with nearly anything. This recipe is inspired by my mother who made crab quiche through out my childhood years. We would bring home buckets full of Dungeness crab from our many boating trips in the San Juan Islands. I remember my job was to crack all the crab and make sure not to get any shells in the crab meat bowl. Seriously though, I just wanted to eat it all!

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Dungeness Crab and Poblano Quiche

Rich, buttery Dungeness crab and poblano peppers baked into an all butter crust

Course Breakfast

Cuisine Easter, Seafood

Keyword Crab quiche

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

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