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croissant quiche

Mouthwatering Croissant Quiche

Delicious Mouthwatering Croissant Quiche recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 57 minutes
Servings: 6 servings
Calories: 3950
Ingredients Method

Ingredients
  

For the crust::
  • 8 croissants (torn into 1-inch pieces to form a textured base)
  • 1/3 cup sliced almonds
For the filling::
  • 1 large leek (white and light green parts only, thinly sliced)
  • 4 tbsp butter (I like Kerrygold unsalted butter for this)
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 1/2 tsp seafood seasoning (I use Old Bay for the most authentic flavor)
  • 5 oz gruyere (shredded, about 1 1/4 cups total)
  • 10 oz crab
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • Pinch of freshly grated nutmeg
For the custard::
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 1 1/4 cups milk
  • 1/4 cup biscuit mix (I always use King Arthur Baking Company mix for a better rise)

Method
 

  1. Preheat your oven to 350°F. While it heats, tear the croissants into roughly 1-inch pieces—you want a mix of sizes to create a textured, rustic base rather than uniform cubes. Arrange the pieces evenly in a greased 9x13 inch baking dish or similar size, pressing them down gently so they hold together but still maintain their flaky texture. Spread the sliced almonds on a small baking sheet and toast them in the oven for 5-7 minutes until fragrant and lightly golden, then set aside. This toasting step brings out their nutty flavor and prevents them from becoming soggy in the custard.
  2. Melt the butter in a large skillet over medium heat. Add the thinly sliced leeks and cook for 8-10 minutes, stirring occasionally, until they're completely soft and starting to turn golden—this develops their natural sweetness. Mince the garlic cloves and add them to the pan along with the tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste darkens slightly. Stir in the crab, shredded gruyere, seafood seasoning, salt, white pepper, and nutmeg, mixing gently to avoid breaking up the crab meat too much. I like to taste at this point to adjust seasoning—the seafood seasoning should be noticeable but balanced, not overpowering.
  3. Spread the warm seafood and leek filling from Step 2 evenly over the croissant base in the baking dish. In a blender, combine the eggs, heavy cream, and milk, blending for about 20 seconds until well combined and smooth. Add the biscuit mix and blend for another 10-15 seconds just until incorporated—don't overmix, as this can develop gluten and make the quiche less tender. Pour this custard mixture slowly and evenly over the filling, making sure it seeps down between the croissant pieces. Scatter the toasted almonds from Step 1 over the top.
  4. Place the assembled quiche in the preheated 350°F oven and bake for 30-35 minutes until the custard is set and the top is lightly golden—the center should still have a slight jiggle when you gently shake the pan, as it will continue to set as it cools. Remove from the oven and let it cool for at least 10-15 minutes before slicing; I find this resting time helps the quiche hold together better when served, and it allows the flavors to meld beautifully. Serve warm or at room temperature.