Calling all seafood lovers! Looking for a breakfast dish that's savory and quick to assemble? Make this Crab Quiche Recipe for guests, Easter brunch, Mother's Day or any occasion you want to impress. This savory crab quiche has perfect flavors of crab and cheese.
Use premade pie dough or make your own Flaky Pie Crust for all your quiche recipes. Make this easy Baked Bacon to eat along with your Crab Quiche.
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Crab Quiche Ingredients
- Refridgerated Pie Crust or Homemade Crust Recipe -
- Eggs - large, whisked.
- Heavy Cream - add richness of flavor to the quiche.
- Crab - Fresh cooked crab, canned or imitation crab will work.
- Parsley - color and light flavor.
- Salt and pepper - enhance flavor.
- Swiss Cheese - The cheese you choose for this recipe changes the flavor and cooking time. Quiche with Monterey Jack cheese leaves a runny quiche at 40 minutes, needing to be cooked longer, and turns the top very brown. Swiss has a better flavor when we tried a side by side comparison with Monterey Jack cheese, in addition, quiche with Swiss cheese is cooked at 40 minutes.
- Parmesan Cheese - adds rich, delicious flavor.
- Optional Hot Sauce or cayenne pepper - adds slight spice.
See recipe card for quantities.
Instructions to Make This Crab Quiche Recipe:
Preheat oven to 350 F.
Place pie crust in 9 inch pie dish. Form edge of pie crust around index finger.
Shred cheeses if needed.
In a medium bowl, add whisked eggs, heavy cream, hot sauce or cayenne (if using), pepper, salt and cheeses.
Chop Crab and Parsley.
Fold in crab meat and parsley.
Pour into pie crust.
Bake for 40 minutes.
Hint: Quiche with Monterey Jack cheese leaves a runny quiche at 40 minutes, needing to be cooked longer, and turns the top very brown. Swiss has a better flavor when we tried side by side comparison with Monterey Jack cheese, in addition, quiche with Swiss cheese is cooked at 40 minutes.
Substitutions
- Crab - imitation crab can be used in place of fresh or canned crab.
Variations
- Gluten-free Crustless Quiche - simply exclude the crust for a lower calorie breakfast. Spray the cooking dish with nonstick cooking spray before filling with egg mixture.
Equipment
Baking Dish - Buy the Pair of Pie Dishes Here.
Favorite Spatulas: Find Them Here.
Nested Mixing Bowls: Find Them Here.
Storage
After baked, store the in the refrigerator for 3 days.
Top tip
The cheese you choose for this recipe changes the flavor and cooking time.
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Crab Quiche
- Total Time: 50
- Yield: 8 1x
Description
Calling all seafood lovers! Looking for a breakfast dish that's savory and quick to assemble? Make this Crab Quiche recipe for guests, Easter brunch, Mother's Day or any occasion you want to impress. This savory quiche recipe has perfect flavors of crab and cheese. Use refrigerated pie crust or make our Homemade Pie Crust Recipe.
Ingredients
1 Pie Crust (For gluten-free make crustless Crab Quiche)
4 Eggs, large
1 cup Heavy Whipping Cream
⅛ teaspoon Cayenne Pepper or ¼ teaspoon hot sauce
½ teaspoon Black or White Pepper
½ teaspoon Salt
1 cup Swiss Cheese, shredded
⅓ cup Parmesan, shredded or grated
8 oz Crab Meat, cooked, canned or Imitation Crab, chopped
¼ cup Parsley, fresh, chopped
Instructions
Preheat oven to 350 F.
Place pie crust in 9 inch pie dish. Form edge of pie crust around index finger.
In a medium bowl, add whisked eggs, heavy cream, cayenne or hot sauce (if using), pepper, salt, and cheeses
Chop crab and parsley, then fold into egg mixture.
Pour into prepared pie crust.
Bake for 40 minutes.
Notes
Crustless Quiche - simply exclude the crust for a lower calorie breakfast. Spray the cooking dish with nonstick cooking spray before filling with egg mixture.
The cheese you choose for this recipe changes the flavor and cooking time. Quiche with Monterey Jack cheese leaves a runny quiche at 40 minutes, needing to be cooked longer, and turns the top very brown. Swiss has a better flavor when we tried a side by side comparison with Monterey Jack cheese. In addition, quiche with Swiss cheese is cooked at 40 minutes.
After baked, store the in the refrigerator for 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Breakfast
- Method: Bake
Pam says
my family loved this!
Claudia says
I loved the flavor and I will make this often!