Ingredients:

  • 1 lb lump crab meat, drained and patted dry
  • 1 ½ cups shredded Gruyère or sharp Cheddar cheese
  • 3 stalks green onions, thinly sliced
  • 1 tbsp unsalted butter, melted
  • 6 large eggs, room temperature
  • 1 cup heavy cream
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9-inch ceramic pie dish or springform pan with melted butter.
  2. Distribute the shredded cheese evenly across the bottom of the pan to create a non-stick barrier.
  3. In a large bowl, gently fold together the dried lump crab meat and sliced green onions using a rubber spatula, being careful not to break the crab lumps.
  4. Spread the crab and onion mixture evenly over the cheese layer in the baking dish.
  5. In a separate bowl, whisk the eggs, heavy cream, salt, pepper, and paprika gently until the mixture is smooth and pale yellow.
  6. Slowly pour the egg custard over the crab and cheese layer.
  7. Bake for 45–55 minutes until the edges are mahogany-colored and the center has a slight, jelly-like jiggle when nudged.
  8. Remove from the oven and let the quiche rest for 10–15 minutes to allow the internal proteins to set before slicing.