Crab Quiche Bake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crab Quiche Bake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crab Quiche Bake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 eggs, beaten
• 2 cups half-and-half cream
• 1 large sweet red pepper,
• chopped
• 1 (8 ounce) package imitation
• crabmeat, chopped
• 1 cup soft bread crumbs
• 1 cup shredded Swiss cheese
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped green onions
• 1 teaspoon salt
• 1/2 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine all ingredients

Step 2: Technique & Execution

Transfer to a greased 13-in. x 9- in. x 2-in. baking dish

Step 3: Technique & Execution

Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean

Step 4: Technique & Execution

Let stand 10 minutes before cutting.