Laura the Gastronaut > Julia Child > Entrees & Luncheon Dishes > Crab Quiche

Quiche aux Fruits de Mer (Crab Quiche)

February 24, 2020 | Updated September 6, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 71 | 457 recipes to go!

✽ Quiche aux Fruits de Mer [Shrimp, Crab, or Lobster Quiche], p. 149

__________________________________

✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

__________________________________

✽ Butter Count: +15 TB

✽ Cost: $6.94 [~$1.39 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

I’ll be 100% honest with you, I’m a little tired of making quiches. Don’t get me wrong, you can never go wrong with a good quiche, but I am so anxious to begin the rest of the recipes that fill up Chapter 4 of this cookbook. This is the fourth quiche recipe. I now have five to go. I can do it. At least this quiche was my favorite one so far!

Definitely would consider making this quiche for another brunch and would recommend!

Looking for more Julia Child quiche recipes to read about?

→ Check out all of the entree and luncheon dish recipes that I've completed so far!

✽ Step 1: Cook Shallots

You will begin this recipe like most of the others- cooking onions in butter until tender.

✽ Step 2: Add Seafood

I chose to use crab. Mostly because canned crab fits into our budget. Yay, student loans! But really, I’m not too mad about this decision because the canned crab was actually pretty decent.

The crab meat is added in along with seasonings and a little bit of Madeira wine. This mixture is boiled for a moment and allowed to cool.

✽ Step 3: Beat Eggs & Combine

In a bowl, mix 3 eggs, whipping cream, tomato paste, and seasonings. Then the crab mixture is stirred into the eggs. I am always amazed at how few eggs these quiches actually have!

✽ Step 4: Bake

Lastly, all the goodness is poured into your homemade pastry shell and Swiss cheese is sprinkled on top.

As always, the quiche is cooked at 375 degrees for 25-30 minutes. You’ll know it is done when it has puffed, the cheese is browned, and your house smells wonderful.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Entrees & Luncheon Dishes Cuisine: French
Keywords: julia child quiche recipes, crab quiche recipe, french quiche recipes

✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

More Quiche Recipes:

✽ Mushroom Quiche (perfect quiche for all mushroom lovers)
✽ Spinach Quiche (homemade quiche full of shallot and spinach)
✽ Onion Quiche (a quiche made with lots of onions and Swiss cheese)
→ Check out all of the completed Julia Child entree and luncheon dish recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

February 24, 2020 by Laura Ehlers

*This Quiche aux Fruits de Mer blog post may contain Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.