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
1/8 teaspoon Cayenne Pepper or 1/4 teaspoon hot sauce
1/2 teaspoon Black or White Pepper
1/2 teaspoon Salt
1 cup Swiss Cheese, shredded
1/3 cup Parmesan, shredded or grated
8 oz Crab Meat, cooked, canned or Imitation Crab, chopped
1/4 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