Creamy Crab Quiche Recipe
Crab quiche recipe made easy! This savory seafood quiche is creamy, rich, and perfect for brunch or dinner. Customizable, make-ahead, and beginner-friendly.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet (to catch any overflow)
- Foil (optional, for crust protection during baking)
- Cooling rack
Ingredients
- 1 cup lump crab meat drained well
- 3 large eggs
- ¾ cup heavy cream or half-and-half
- 1 cup shredded Gruyère or cheddar cheese
- 1 9- inch pie crust store-bought or homemade, pre-baked
- ¼ cup chopped green onions or shallots
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp Old Bay seasoning or pinch of cayenne
Instructions
- Preheat oven to 375°F (190°C).
- If using a raw crust, blind bake it for 10–12 minutes and let cool slightly.
- Layer the crab meat evenly in the pie crust, followed by the shredded cheese and green onions.
- In a bowl, whisk together eggs, cream, salt, pepper, and optional seasonings.
- Pour the egg mixture gently over the layered ingredients.
- Place the quiche on a baking sheet and bake for 35–40 minutes, until the center is set but still slightly jiggly.
- Let rest on a cooling rack for 10–15 minutes before slicing and serving.
Notes
Crust Tip: Blind baking the crust keeps it from turning soggy.
Crab Tip: Always drain canned crab to avoid a watery filling.
Dairy-Free? Use full-fat coconut milk and dairy-free shredded cheese.
Low-Carb? Skip the crust entirely and pour the filling into a greased baking dish for a crustless version.
Storage: Keeps in fridge for 4 days. Freeze for up to 2 months.