- 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.
Crab Quiche Recipe: Make Seafood Magic In Your Kitchen
A "crabe quiche" is a savory French tart filled with a rich, creamy mixture of eggs, cream, and tender crab meat, often seasoned with herbs and spices. Its delicate, flaky pastry crust complements the light, flavorful seafood filling, making it a delicious dish perfect for brunch or a light lunch.
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
Crust Alternatives:
Serving Ideas:
- 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.
- 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.