Maryland Crab and Corn Quiche
A Maryland Crab & Corn Quiche blends sweet lump crab, corn, and savory elements like Old Bay, cheese, and onion in a creamy egg custard within a pie crust, often using mayonnaise for richness, baked at 350°F until set (about 40-50 mins), with gentle folding to keep crab lumps intact for a classic Chesapeake treat.
Ingredients
- Crust: 1 9-inch pie crust, pre-baked or refrigerated.
Filling:
- 1/2 lb or more lump crab meat,
- 1 cup fresh or frozen corn
- 1/2 cup shredded cheese Swiss, Jalapeño Jack,
- 1/4 cup diced onion/shallot
- optional diced tomato.
Custard:
- 4 large eggs beaten
- 1/2 cup milk/cream
- 1/2 cup mayonnaise
- 1 tsp flour
- 1 tsp Old Bay
- 1/2 tsp thyme salt & pepper.
Instructions
- Preheat & Prep: Preheat oven to 350°F.
- If using a frozen crust, pierce with a fork and par-bake for 10-15 mins at 375°F until lightly set.
- Sauté (Optional): Lightly cook shallots, corn, and optional tomatoes in butter until tender; drain well.
Mix Wet Ingredients:
- In a bowl, whisk eggs, milk, mayo, flour, Old Bay, thyme, salt, and pepper.
- Combine Filling: Gently fold crab, corn, cheese, onions, and tomatoes (if using) into the egg mixture.
- Assemble: Pour mixture into the pie crust.
- Bake: Bake for 40-50 minutes, or until a knife comes out clean and the top is golden.
- Rest: Let rest 10-15 minutes before slicing and serving warm.