Craving a dish that combines elegance and comfort in every bite? This crab quiche recipe is the perfect solution for brunch gatherings, weeknight dinners, or even a cozy Sunday treat. With its creamy, savory filling packed with fresh crab meat, nestled in a flaky, golden crust, this quiche brings a touch of gourmet magic straight to your kitchen.
Whether you’re a seafood lover or simply looking to impress guests with minimal effort, this versatile recipe has you covered. Ready to transform simple ingredients into a showstopping dish? Let’s dive in!
Key Benefits of Crab Quiche
If you’re looking for a dish that’s equal parts luxurious and versatile, this crab quiche recipe is the answer. It’s more than just a meal—it’s an experience that brings together the richness of fresh seafood and the comfort of a homemade pie.
why you’ll love Crab Quiche
Elegant yet approachable: Perfect for impressing dinner guests without requiring hours in the kitchen.
Versatile for any occasion: Whether it’s a special brunch, a light dinner, or even meal prepping for the week, this quiche fits the bill.
Nutrient-packed: Made with fresh crab meat, protein-rich eggs, and creamy filling, it’s both delicious and satisfying.
Customizable: Swap in your favorite vegetables or cheese to make it uniquely yours.
Crowd-pleaser: Its buttery crust and savory seafood flavors appeal to kids and adults alike.
By blending gourmet flavors with everyday simplicity, this recipe is bound to become a go-to in your repertoire. Plus, it’s a great way to use up leftover seafood or vegetables in a creative and delicious way!
Nutrition Information (Per Serving):
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 160mg
- Sodium: 400mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 14g
Ingredients Needed for Crab Quiche
Gathering the right ingredients is the first step to making a delicious crab quiche. This recipe uses simple, wholesome items that come together to create a rich and flavorful dish. Here’s everything you’ll need:
For the Crust
1 pre-made pie crust (store-bought or homemade)
Tip: If you’re making your own, aim for a buttery, flaky texture.
For the Filling
1 cup of fresh crab meat (canned or imitation crab can work in a pinch)
Tip: Fresh crab elevates the flavor, but use what’s accessible to you.
3 large eggs
1 cup of heavy cream (or substitute with half-and-half for a lighter choice).
1 cup shredded cheese (Gruyère, cheddar, or Swiss work wonderfully)
½ cup diced onions (optional for added flavor)
½ cup chopped spinach or another favorite vegetable (optional)
1 teaspoon Dijon mustard (for a subtle tang)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for a hint of warmth and color)
Optional Add-Ons
A handful of chopped fresh herbs like parsley or chives for garnish
A sprinkle of Parmesan cheese on top for extra cheesiness
By preparing these ingredients ahead of time, you’ll make the cooking process smoother and more enjoyable. Plus, keeping your workspace organized lets you focus on the fun part—bringing your seafood quiche masterpiece to life!
How to Make Crab Quiche
Making a flavorful, creamy crab quiche is easier than you think. Follow these simple steps, and you’ll have a delicious dish ready to impress your family or guests in no time!
1: Prepare the Crust
Preheat your oven to 375°F (190°C).
Press your pie crust into a 9-inch pie dish, smoothing it along the edges. Trim any extra dough for a clean finish.
Pierce the bottom of the crust with a fork to prevent it from forming bubbles.
Optional Tip: For a crispier base, blind bake the crust for 8–10 minutes. Line the crust with parchment paper and add pie weights to stop it from puffing up.
2: Mix the Filling
In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper until the mixture is smooth and well combined.
Add the shredded cheese of your choice (like Gruyère or cheddar) and stir until evenly mixed.
Gently fold in the crab meat along with any optional ingredients, such as spinach, mushrooms, or onions.
3: Assemble the Quiche
Evenly pour the prepared filling into the pie crust.
Add a finishing touch by sprinkling paprika or Parmesan cheese over the top for color and extra flavor.
4: Bake the Quiche
Bake the quiche in the oven for 35–40 minutes. It’s ready when the filling is firm and the top has a golden-brown hue.
To check if it’s done, insert a toothpick or knife into the center—it should come out clean.
5: Cool and Serve
Once baked, take the quiche out of the oven and let it rest for 10–15 minutes.This resting period ensures the filling sets properly, making it easier to slice.
Serve warm or at room temperature, and enjoy!
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comments below!Pro Tips and Variations for Making Crab Quiche
Crafting the perfect crab quiche doesn’t have to be complicated, and with these tips and creative variations, you can make it truly your own. Let’s take your quiche from great to unforgettable!
Pro Tips for a Perfect Crab Quiche
Use High-Quality Crab Meat: Fresh crab meat delivers the best flavor and texture. If using canned crab, drain it thoroughly and gently pat it dry to avoid a watery filling. Lump crab meat is an excellent choice for its rich, sweet taste.
Blind Bake the Crust: For a crispy, golden crust that doesn’t get soggy, blind bake it for 8–10 minutes before adding the filling.
Use pie weights or dried beans while baking to keep the crust flat.
Achieve a Creamy Texture: Don’t skip the heavy cream! It’s essential for creating a luscious, custard-like filling. If you want a lighter option, use half-and-half, but avoid skim milk as it won’t set properly.
Balance the Flavors: A teaspoon of Dijon mustard adds a subtle tang that enhances the richness of the crab. Adjust seasoning to taste but avoid over-salting, as crab and cheese are naturally salty.
Let the Quiche Rest: Allow the quiche to cool for 10–15 minutes after baking. Allowing the quiche to cool helps the filling set, making it easier to cut neat slices.
Tasty Variations to Try
Cheese Combinations :While Gruyère and cheddar are classics, try mixing in Parmesan or feta for a unique flavor twist.
Vegetable Add-Ins: Add sautéed spinach, mushrooms, or roasted red peppers for extra color, texture, and nutrients. Make sure to cook and drain veggies beforehand to avoid a watery filling.
Seafood Medley: Combine crab with other seafood like shrimp or scallops for a decadent seafood quiche.
Herbs and Spices: Fresh parsley, chives, or dill make excellent additions to complement the crab. A dash of cayenne pepper or Old Bay seasoning can add a delightful kick of flavor.
Crustless Option: For a lighter version, skip the crust entirely and pour the filling into a greased pie dish or ramekins. It’s just as delicious!
Serving Suggestions for Crab Quiche
Your crab quiche is finally ready, and now it’s time to decide how to serve this versatile, flavorful dish. Whether you’re preparing it for a casual brunch or a fancy dinner, here are some pairing ideas and tips to elevate your quiche experience.
Best Pairings
Fresh Salads
- Pair your quiche with a crisp green salad tossed in a light vinaigrette. The tangy acidity perfectly complements the quiche’s rich flavors.
- Add seasonal veggies like cherry tomatoes, cucumbers, or shaved fennel for an extra layer of freshness.
Crusty Bread or Rolls
- Serve with warm, crusty bread or soft dinner rolls to soak up every bit of the creamy filling.
- Garlic bread or herbed focaccia also make excellent accompaniments.
Light Soups
- A bowl of tomato basil soup or a creamy asparagus soup pairs wonderfully with the savory flavors of crab quiche.
Beverage Options
- For brunch, serve alongside Tepache or freshly brewed coffee.
- A glass of Kompot or Ginger Kombucha complements the seafood notes at dinner.
Occasion-Based Ideas
- Brunch Spread: Create a well-rounded table with fruit platters, yogurt parfaits, and pastries to serve alongside the quiche.
- Elegant Dinner: Pair with roasted vegetables and a light citrus dessert, like lemon tart, for a sophisticated meal.
- On-the-Go Meal: Slice the quiche into wedges, wrap them individually, and pack for a quick lunch or picnic.
Serving Tips
Warm or Room Temperature?
Crab quiche tastes great warm but is equally delicious at room temperature, making it ideal for gatherings where you can prepare it in advance.Garnishing for Extra Appeal
Top each slice with a sprinkle of fresh herbs like parsley or dill and a light dusting of paprika for a pop of color.Portioning for Perfection
Use a sharp knife to slice cleanly, wiping it between cuts to maintain the quiche’s presentation.
Crab Quiche Recipe: Make Seafood Magic In Your Kitchen
Ingredients
For the Crust
- 1 pre-made pie crust store-bought or homemade
- Tip: If you’re making your own aim for a buttery, flaky texture.
For the Filling
- 1 cup of fresh crab meat canned or imitation crab can work in a pinch
- Tip: Fresh crab elevates the flavor but use what’s accessible to you.
- 3 large eggs
- 1 cup of heavy cream or substitute with half-and-half for a lighter choice.
- 1 cup shredded cheese Gruyère, cheddar, or Swiss work wonderfully
- ½ cup diced onions optional for added flavor
- ½ cup chopped spinach or another favorite vegetable optional
- 1 teaspoon Dijon mustard for a subtle tang
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional, for a hint of warmth and color
Instructions
instruction:
Prepare the Crust
- Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch dish, trim excess, and prick the base with a fork. For a crispier base, blind bake for 8–10 minutes with parchment paper and pie weights.
Mix the Filling
- Whisk eggs, cream, Dijon mustard, salt, and pepper until smooth. Stir in shredded cheese and gently fold in crab meat with optional add-ins like spinach or mushrooms.
Assemble and Bake
- Pour the filling into the crust, sprinkle paprika or Parmesan on top, and bake for 35–40 minutes, or until set and golden brown.
Cool and Serve
- Allow the quiche to cool for 10–15 minutes before cutting into slices. Serve warm or at room temperature. Enjoy!
Video
Notes
- If you prefer convenience, you can use a store-bought pie crust. Alternatively, try a homemade crust or go crustless by simply greasing your pie dish and pouring in the filling.
- For a gluten-free version, opt for a gluten-free crust or skip the crust entirely for a low-carb option.
- Fresh crab meat offers the best flavor and texture, but canned or frozen crab works well too. Just ensure it’s thoroughly drained and flaked to avoid excess moisture.
- If crab isn’t your preference, you can easily substitute with shrimp, lobster, or even smoked fish for a different twist.
- Gruyère, cheddar, or Swiss cheese are excellent options for the quiche, but don’t be afraid to experiment. Try mozzarella for a milder taste, or add tangy feta or Parmesan for a more intense flavor.
- For a creamier texture, mix in some cream cheese or mascarpone to make the filling extra smooth.
- Consider including sautéed vegetables such as spinach, mushrooms, or onions for added depth and flavor. Make sure to cook them first to remove excess water and avoid a soggy quiche.
- Fresh herbs like dill, chives, or parsley can brighten the dish and complement the crab beautifully.
- Blind baking the crust (baking it partially before adding the filling) ensures a crisp, non-soggy base, particularly with wet ingredients like crab. If you skip this, you might want to use a pre-baked crust or make sure the quiche is baked long enough to prevent a soggy bottom.
- You can store leftover quiche in the refrigerator for up to 3 days.
- Quiche can also be enjoyed cold or at room temperature, making it a great make-ahead option for picnics or gatherings.
- Feel free to prepare the quiche ahead of time and bake it just before serving, or bake it fully and refrigerate it. If you’re storing it, make sure to let it cool completely before placing it in the fridge.
- It also holds up well in the freezer for up to 1 month. Just let it cool, wrap it tightly, and thaw in the fridge before reheating.
- This quiche is perfect for brunch, light lunches, or dinner. Pair it with a crisp green salad, roasted vegetables, or a tangy citrus dressing for a well-rounded meal.
Conclusion
Congratulations! You’ve just created a delicious, homemade crab quiche that’s sure to impress everyone at the table. Whether you’ve served it at a special brunch, paired it with a crisp salad for dinner, or saved a slice for lunch the next day, this dish is as versatile as it is flavorful.
Quiche is the perfect example of how simple ingredients like fresh crab, creamy custard, and a flaky crust can come together to create something truly spectacular. What makes this recipe even better is its adaptability—swap in your favorite veggies, experiment with different cheeses, or even make it crustless for a lighter option.
If this quiche has won a spot in your recipe collection, don’t stop here! Keep exploring and trying new combinations. Cooking is all about creativity and making meals that bring joy to your kitchen and your loved ones.
Feel free to share your own tips, twists, or favorite pairings in the comments!
I’d be thrilled to hear about the unique touches you added to this recipe!
FAQs
How long can you freeze crab quiche?
You can freeze crab quiche for up to three months. To keep it fresh, wrap it securely in plastic wrap, followed by a layer of aluminum foil to avoid freezer burn. For optimal results, thaw it in the refrigerator overnight before reheating.
What makes a quiche soggy?
A quiche can become soggy if:
- The crust isn’t blind baked before adding the filling.
- Too much liquid (like milk or cream) is used.
- Ingredients like vegetables aren’t cooked or drained properly, as they release water during baking.
How are quiches healthy?
Quiches can be healthy depending on the ingredients. They are a good source of protein from eggs and seafood like crab. Adding vegetables boosts fiber and nutrients, while using low-fat dairy options can reduce calories and fat.
Is heavy cream or milk better for quiche?
Heavy cream is better for a rich, creamy texture, while milk creates a lighter quiche. For a balance, many recipes use a combination of both. Avoid skim milk, as it can result in a watery filling.
Is it better to freeze quiche, cooked or uncooked?
It’s generally better to freeze uncooked quiche, as baking it fresh after thawing preserves the texture and flavor. However, fully cooked quiche can also be frozen; just reheat it in the oven for the best results.
How long does crab last in the freezer?
Fresh crab meat can last 2–3 months in the freezer if stored properly in an airtight container or vacuum-sealed bag. Always label the container with the freezing date for easy reference.
What is the secret to a good quiche?
The key to a great quiche includes:
- Using a flaky, blind-baked crust.
- Achieving the right custard ratio (usually 1 part egg to 2 parts liquid).
- Balancing flavors with fresh ingredients and complementary seasonings like Dijon mustard or fresh herbs.
What happens if you put too many eggs in quiche?
Too many eggs can make the quiche filling dense and rubbery, rather than light and custardy. Stick to the recommended ratio for the best texture.
How do you know when a quiche is done?
A quiche is done when the filling is set but still slightly jiggly in the center. To check, insert a knife or toothpick—it should come out clean. The top should be lightly golden brown.
