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Why You’ll Love My Recipe
Cheesy and savoury, this crab quiche is the perfect addition to your family brunch or breakfast. Add a fresh salad to the side to fill out the meal.
Make sure to make your very own Betty Crocker Pie Crust for this recipe. Or try The Best Pie Crust Recipe instead? For more delicious quiches, try this Swiss Mushroom Asparagus Quiche or a Ham and Mushroom Crustless Quiche.
Reader Review
I’ve been making this quiche recipe for my whole life and my grandma mom and aunties too. We use full cream usually but I used 1/2 and 1/2 today. Can’t wait to it it.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: This quiche takes approximately 60 minutes to make.
- Variations: Use a different type of cheese, maybe even a combination. Add your favourite seasonings like tarragon, savory, or dill. Try adding fresh vegetables (peas or asparagus would probably work) to the quiche. Experiment with premade pie crusts or homemade ones, change the size of pie plate you use to get the distribution of crust you like best.
- Tools Needed: For this recipe, you’ll need a medium bowl, a 8 or 9-inch pie pan, a whisk, some paper towels, a cutting board, a knife, and a cheese grater. Tin foil or a crust edge protector might also come in handy.
What You’ll Need For Ingredients
Cheese: Think cheeses you would you for rich, savoury dishes. Gruyere or Swiss for something with a bit of kick, or a simple mozzarella. Just adjust your seasoning according to the salt content and flavour of the cheese you choose.
Custard: The base of a great quiche is the custard, made with eggs and cream. This recipe calls for half-and-half cream, but depending on your personal preference, you can use anything from skim milk to heavy cream. Just be prepared to adjust cooking time slightly.
Crab: The recipe calls specifically for canned crab, but you could also try using freshly cooked crab meat if you happen to have some. Frozen crab meat would work too. Imitation crab is another possibility, though it make not be as tender in the quiche.
Crust: Any basic pie crust will work for this recipe, so go with what works for you. Frozen or refrigerated pie crusts are great for this, but if you’d like to have control over the thickness and size of your quiche crust, try a homemade pie crust like Tenderflake Recipe for Pie Crust.
How To Make Crab Quiche
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 425°F. Prepare and bake pie shell according to directions.
- In a medium bowl, beat eggs until blended. Add cream, onion, salt, and cayenne. Mix with whisk until fully combined. Set aside.
- Pat crab meat dry with paper towel and sprinkle it into the bottom of the prepared pie shell along with grated cheese.
- Pour egg mixture into pie shell, over the crab meat and cheese. Sprinkle with parsley.
- Bake for 15 minutes.
- Reduce oven temperature to 300°F and bake for 30 more minutes.
- Remove from oven and let sit for 10 minutes before slicing.
Karlynn’s Tips and Tricks for Making Crab Quiche
No Burnt Crust: If you struggle with keeping your pie crust edges from burning, you may want to invest in a silicone pie edge guard. Alternatively, cover the edges with a layer of tinfoil once the crust is the colour you want it to be. This will shield the crust from the heat and keep it from getting too brown or burning.
Side Suggestions: Since quiche has a custard base and can taste fairly rich and heavy, try serving a lighter side along with it. Spring mixes, with peppery greens, work well for a salad that refreshed your palate between bites of creamy quiche. Brighten things up with a Kale Caesar Salad or stick with the seafood theme and whip up a Shrimp Caesar Salad.
Storage Instructions
Fridge: Once cooled, the leftover quiche can be stored in the fridge for 2-3 days. Cover it loosely to keep it from drying out. The liquid will start to seep out after a while, so eat the quiche before it gets soggy. Eat chilled or reheat for a few seconds in the microwave.
Freezer: Quiche isn’t an ideal candidate for freezing as the texture will change significantly once it defrosts. If you absolutely must freeze it, try cutting it into portions and separating the slices with parchment paper. Cover tightly with plastic wrap or tin foil and freeze for a few weeks.
More Delicious Egg Recipes
Looking for more quick and easy ways to prepare eggs?
Try making a The Bisquick Impossible Quiche or a fancy-looking Quiche Lorraine for your next brunch.
Not a fan of quiche? No problem. Make Tater Tot Eggs Benedict or learn how to make Perfect Soft Boiled Eggs instead.
There you go, everyone. A decadent crab quiche that you can make easily at home. Try this recipe out and let me know what you think.
Happy Cooking!
Karlynn
Crab Quiche
Ingredients
- 1 Betty Crocker Pie Crust, or frozen
- 4 eggs
- 2 cups half and half cream
- ⅓ cup onion, minced fine
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 7 ounces Crab meat
- 1 cup mozzarella or Swiss cheese , grated
- 1 tablespoon parsley, for garnish
Instructions
- Preheat your oven to 425°. Prepare and bake the pie shell as per the directions.
- In a medium bowl beat the eggs until blended. Add in the cream, onion, salt and cayenne. Stir with a whisk to gently combine.
- Pat the crab meat dry with paper towels.
- Sprinkle the dry crab meat and the grated cheese into the bottom of the baked pie shell.
- Pour the egg mixture over the crab meat and cheese, sprinkle with the parsley.
- Bake in the oven at 425° for 15 minutes.
- Reduce the oven temperature to 300° and bake for 30 minutes more. If the crust starts to brown too much you can cover the crust edges only with a strip of foil. Quiche is done when a knife inserted 1 inch from the edge comes out clean.
- Let the quiche stand for 10 minutes before cutting it into wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jen says
I’ve been making this quiche recipe for my whole life and my grandma mom and aunties too. We use full cream usually but I used 1/2 and 1/2 today. Can’t wait to it it.
Patticia Morris says
I’m looking forward to trying this out however we use our 9″ glass pie/quiche dish for all our quiches as we don’t eat them to taste crust but as easy, light lunch, dinner or even potluck dishes and serve with a nice green salad to round out the meal.
Sue Bullard says
I Could not use all the half and half I had a Pillsbury deep dish pie crust. but looking forward to trying this. A ny comments on this I measured everything
Patticia Morris says
I’m looking forward to trying this out however 23 use our 9″ glass pie/quiche dish for all our quiches as we don’t eat them to taste crust but as easy, light lunch, dinner or even potluck dishes and serve with a nice green salad to round out the meal.