Patti LaBelle Quiche Recipe

Quiche should be silky, rich, and packed with just the right mix of eggs, cheese, and filling.

I make sure to prebake the crust so it holds up under the custard without going soft.

Heavy cream makes for the best texture—it’s worth using instead of milk for a smoother bite.

I always sauté my add-ins like mushrooms or onions first so they don’t release extra moisture into the quiche.

A pinch of nutmeg enhances the richness without making it obvious.

How to Make Patti LaBelle Quiche

Ingredients

• 1 pie crust (9-inch)
• 8 oz. Crab Meat
• 4 large Eggs
• 1 cup Heavy Cream
• 1 cup Sharp Cheddar Cheese (shredded)
• 1/2 cup Milk
• 1/4 cup Green Onions (chopped)
• 1/4 cup Red Bell Pepper (chopped)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F.

Place the pie crust into a pie pan, ensuring the edges are nicely crimped.

Step 2:

Scatter crab meat, green onions, and red bell pepper evenly over the crust base.

Sprinkle the shredded cheddar cheese on top.

Step 3:

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.

Pour the egg mixture gently over the ingredients in the crust.

Step 4:

Place the filled pie crust on a baking sheet and put it into the preheated oven.

Bake for about 35 to 40 minutes, or until the custard is set and the top is golden brown.

Step 5:

Remove from the oven and let it cool for about 15 minutes before slicing.

Tips and Tricks for Making This Recipe

Fresh Ingredients Matter

Fresh crab meat gives the quiche a fantastic flavor and texture, so if you have access to fresh crab, use it!

Mind the Cheese

Using sharp cheddar ensures the quiche has a rich, bold taste; a milder cheese will result in less flavor!

Avoid Overcooking

To prevent a dry quiche, make sure you stick to the recommended cooking time and check for doneness at the center of the quiche.

Customize Your Flavors

Feel free to add additional ingredients like spinach or mushrooms for an extra burst of flavor, if desired!

Cooling Time

Allowing the quiche to cool slightly before slicing makes for cleaner cuts and a neater presentation on the plate.

What to Serve with Patti LaBelle Quiche Recipe

Classic Green Salad

A fresh mixed green salad pairs beautifully with any quiche and adds a refreshing touch to your plate.

Include crisp lettuce, red onions, tomatoes, and a light balsamic vinaigrette to keep things simple yet flavorful.

This allows the rich flavors of the quiche to shine without overpowering it.

Roasted Asparagus

Roasted asparagus brings a wonderful earthy balance to the rich, savory flavors of a quiche.

Bake it with a touch of olive oil, salt, and pepper at 375°F until they’re tender and slightly crisp.

For a twist, sprinkle with a bit of parmesan cheese after roasting!

Fresh Fruit Salad

A vibrant fruit salad makes for a nice contrast to the savory nature of quiche.

Combine your favorite berries, oranges, and grapes with a touch of lime juice for zest.

This provides a juicy, refreshing element to your meal.

Sweet Potato Fries

Sweet potato fries offer a fun twist as a side dish for quiche.

Bake or fry them until they’re crispy, and add a dash of sea salt for flavor.

Their natural sweetness complements the savory quiche perfectly.

Grilled Peach and Burrata

For something different, try grilled peaches paired with creamy burrata cheese.

Grill halved peaches until they have those coveted grill marks, then serve with a drizzle of honey and some fresh basil.

It’s a surprising yet harmonious side that works so well!

Variations and Substitutions

I love playing around with the basic ingredients to create something new and exciting!

Try swapping out the traditional crab meat for shrimp or even smoked salmon.

The seafood flavor can alter the quiche’s taste profile beautifully.

If you’re looking to make this quiche vegetarian-friendly, omit the seafood completely and add spinach or mushrooms.

Cheese

Switch up the cheese by using gruyère or cheddar instead of the typical options.

Each cheese brings its own unique flavor.

Crust Options

For the crust, using a gluten-free or whole wheat variety can cater to dietary preferences.

These alternatives provide slightly different textures and flavors.

Dairy Creme

Consider substituting half-and-half with cream for a richer custard. Alternatively, whole milk works if you’re aiming for a lighter option.

With these simple changes, you might just discover your new favorite version.

Experiment to see what works best for you!

How to Store Leftover Patti LaBelle Quiche Recipe

The key to maintaining Patti LaBelle’s quiche is proper storage techniques that maximize freshness.

Start by placing your leftover quiche in an airtight container, which helps keep it fresh. You want to make sure that no air gets in.

Keeping the quiche in the refrigerator ASAP is essential, ideally within two hours after it has been cooked.

Cooling Your Quiche

You should let the quiche cool down completely to prevent any condensation inside your storage container.

This step keeps your crust from becoming soggy, preserving its wonderful texture.

Refrigeration

Store it in the refrigerator, as room temperature will increase the risk of spoilage.

Your quiche should stay fresh for three to four days when properly refrigerated.

Freezing for Longevity

If you want to keep your quiche longer, wrap it in plastic wrap and a layer of foil before freezing.

Label it with the date, so you know how long it’s been in there.

Make sure to use the quiche within one to two months for the best quality.

Common Mistakes to Avoid

Overfilling the Quiche

Don’t get too carried away with filling the quiche.

Adding too much filling can cause it to spill over, creating a messy situation in your oven.

Keep a balance in the amounts to avoid any uneven baking mishaps.

Incorrect Baking Temperature

Make sure you’re baking at the right temperature for the perfect quiche.

High temperatures can ruin the custard, so it’s essential to follow the recommended settings.

Too low or too high can both cause problems with texture and taste.

Not Pre-Baking the Crust

Pre-baking the crust is crucial to avoid sogginess.

Cooking the crust for a bit beforehand keeps it crispy and delicious.