Zucchini, Leek & Tanner Crab Quiche

For the Wild Rice Crust

• 2 cups chicken stock
• 1 cup wild rice, uncooked
• 2 tablespoons unsalted butter, cut into pieces
• 1 egg, lightly beaten
• ⅓ cup grated Parmesan cheese
• 2 tablespoons lemon juice

For the Filling

• 1½ cups zucchini, grated
• 4 tablespoons unsalted butter
• 1½ cups leeks (about 2–3), thinly sliced and washed
• 4 eggs, lightly beaten
• ¾ cup heavy whipping cream
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg

Cheese & Crab

• 1 cup grated Swiss cheese
• 4 oz goat cheese, crumbled
• 1 lb tanner crab (in shell), meat removed and gently picked

1. Prepare the Wild Rice Crust

• Bring chicken stock to a boil in a small saucepan. Add wild rice, reduce heat, cover, and simmer until tender and liquid is absorbed (about 45–50 minutes).
• Stir in butter until melted. Let cool slightly.
• Once cool enough to handle, mix in egg, Parmesan, and lemon juice.
• Press mixture firmly into a greased 9-inch (or 10-inch) deep dish pie pan, forming an even crust along the bottom and sides.
• Bake at 350°F for 8–10 minutes, just until it begins to set and lightly brown. Remove and set aside.

2. Prepare the Vegetables

• Salt the grated zucchini and let it drain in a colander for about 30 minutes. Squeeze out excess moisture.
• In a skillet over medium heat, melt butter. Add leeks and sauté until soft, about 2–3 minutes.
• Add the drained zucchini and cook for another 3–4 minutes, stirring to combine. Remove from heat and let cool slightly.

3. Make the Custard

• In a bowl, whisk together eggs, cream, Dijon, salt, pepper, oregano, thyme, and nutmeg.
• Mix until smooth and well combined.

4. Assemble the Quiche

• Sprinkle ¾ cup Swiss cheese over the bottom of the crust.
• Layer the zucchini-leek mixture evenly over the cheese.
• Gently scatter the tanner crab meat across the top, keeping some larger pieces intact for texture.
• Crumble goat cheese over the filling, then sprinkle the remaining ¼ cup Swiss cheese.
• Pour the egg custard evenly over everything, using a fork if needed to help it settle into the layers.

5. Bake

• Bake at 350°F for 50-60 minutes, until the quiche is puffed, set in the center, and lightly golden on top.
• Optional: Broil for the last 2-3 minutes of baking to lightly brown the cheese.
• Let rest for 15–20 minutes before slicing.
• Serve warm or at room temperature.

Recipe Notes & Tips

• Make ahead: The wild rice crust can be prepared a day in advance and refrigerated, making assembly quick and easy the next day. It also freezes well if you’d like to prep it further ahead.
• Freezer-friendly: This quiche freezes beautifully—either whole or in individual slices. Reheat gently in the oven until warmed through.
• Try a variation: This recipe also works well with black rice, which adds a slightly deeper flavor and a beautiful, darker crust.

The tanner crab adds a sweet, delicate richness that pairs beautifully with the leeks and goat cheese—making this quiche feel both comforting and quietly luxurious.