Crab Quiche

quiche craB


(0 votes) 0 0

Spice up your quiche by adding the rich flavor of crab. This is a different spin on a quiche, and it makes a great side dish or main course!

Shared by

Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

9-inch quiche


  • 4 oz. gruyere, shredded
  • 1 9-in. pie shell, partially baked with fork pokes
  • 1 lb. fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 C. heavy cream
  • 1/2 tsp. lemon zest, grated
  • 1/2 tsp. dry mustard
  • 1/2 tsp. seafood seasoning
  • 1/2 teaspoon salt
  • 3 eggs, beaten

Our Readers Also Loved


Preheat the oven to 350 degrees.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

Around The Web