Since writing my cookbook, I’ve been asked a lot of the same questions about entertaining at each event I go to. One of the most common ones has been “what’s your favorite type of party to throw?” and my answer is always a brunch! Brunch to me always feels cozy and casual, and an easy way to get folks together to celebrate. I especially love it now that we have a toddler – we can have our party and our afternoon too. I have a handful of go-to menu items I always rely on for brunch like maple brown sugar bacon, cheddar chive hashbrowns, and a big hearty breakfast strata. If I’m hosting a bigger event – like a bridal or baby shower brunch – I always add quiche to the menu.I admittedly often buy a pre-made quiche at a delicious gourmet grocery store by our house and just reheat it in the oven. This year though, we’re traveling a bit around the holidays and I thought it would be a good time to add my own quiche recipe to the brunch menu line-up. They’re pretty easy to prep, and I love that you can mix in all different fillings to create something totally unique. For this quiche recipe, I decided to dress up the filling with more decadent ingredients since it’s for the holidays and make a delicious Crab Quiche. I used Louis Kemp Crab Delights® which is made from real Wild Alaskan Pollock (and is a less expensive alternative that still gives you the crab flavor and texture!), and gruyere cheese, mixed with seasoning from dijon and lemon zest. The combination of ingredients and addition of the Louis Kemp Crab Delights® totally elevates this dish to something that feels special for the season. It’s got tons of flavor and texture, and the chopped bits of parsley with paprika and red pepper flakes bring out some bright colors too. Get the full recipe below:
- 1 frozen pie crust, thawed
- ½ Cup of Gruyere Cheese, shredded
- 4 oz. of Louis Kemp Crab Delights®
- 2 Tbsp. of fresh parsley, chopped
- 1 Tbsp. of fresh scallions, chopped
- 1 Cup heavy cream
- 1 tsp. Dijon mustard
- 1 tsp. grated lemon zest
- ½ Tsp. of Old Bay Seasoning
- A few dashes of hot sauce
- 4 beaten eggs
- Salt and Pepper
- Red Pepper Flakes, optional
- Preheat the oven to 350-degrees.
- Sprinkle the cheese in the bottom of the piecrust and then top with the Louis Kemp Crab Delights® and fresh parsley and scallions.
- In a large bowl, whisk together the heavy cream, mustard, lemon zest, Old Bay, hot sauce and eggs in a bowl. Season with salt and pepper and pour the egg mixture into the piecrust. Top with a sprinkle of red pepper flakes, if desired.
- Bake in a 350-degree oven until the eggs have set, about 40-45 minutes, and remove from the oven and let cool slightly before cutting and serving.
Please note: This post was created in partnership with Louis Kemp Crab Delights®. All opinions, images and content are my own. Thank you for supporting brands that support this site!