Crab Quiche
Crab quiche is a a simple yet elegant brunch or dinner idea. Sweet crab, savory seasoning, and cheese get baked into a rich creamy custard on top of a buttery crust for a meal worthy of company any time of day or night.
Special brunches will be happening with alarming frequency with the spring holidays right around the corner.
Nothing is better for a brunch main dish than quiche.
And this crab quiche really makes for an indulgent main for any special occasion.
It combines delicate crab, buttery gruyere with a rich, creamy filling and flaky pie crust.
The results are impressive enough for guests or holiday gatherings despite being absolutely effortless to make!
And you know it’ll disappear quick since no one will be able to resist going back for seconds!
Ingredients
To make this you’ll need:
- Eggs
- Heavy cream– Do not substitute a lower fat dairy. Heavy cream will give the custard its silky richness.
- Spices– Old Bay seasoning, salt, and cracked black pepper
- Crab meat– Canned crab meat drained. You don’t have to use lump and can use a less expensive kind like backfin or claw.
- Spinach– Roughly chopped
- Scallions– Minced
- Cheese– A mixture of shredded gruyere and shredded Parmesan
- Pie crust– A 9″ deep dish frozen pie crust
How to Make
Crab quiche is so easy to make!
In a large bowl, whisk together the eggs, heavy cream, Old Bay, salt and pepper until they are combined.
Set the egg mixture aside
Gently toss the crab, spinach, scallions, gruyere and parmesan cheese together in the bottom of the pie crust.
Pour the egg mixture over top of the crab mixture in the pie crust.
Put the pie dish on top of a sheet pan, then bake in a 350 degree oven for 40-45 minutes, or until the eggs have cooked through.
Let it cool for at least 20 minutes before slicing and serving with additional green onion if desired.
Enjoy!
Serving Suggestions
Crab quiche is an elegant brunch or dinner main course.
It pairs beautifully with:
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 300 degree oven until warmed through.
Freezing Instructions
To freeze, assemble the quiche as directed above but do not bake it.
Instead lay it flat and freeze it until solid or about 4 hours.
Then remove the quiche from the freezer and wrap it tightly in foil.
Freeze for up to 3 months.
To serve, let it defrost in the fridge the night prior to serving.
Then cook the quiche according to the directions above.
Tips and Tricks
- Be careful when you toss the crab with the cheese and spinach that you are breaking the crab up too much.
- When the quiche is done, the eggs will be firmly set at the edges but slightly jiggly in the center.
- Make sure not to skip the resting time before you serve it. The quiche needs time to finish setting up.
Other Quiche Recipes
Crab quiche is an elegant main dish perfect for any brunch occasion from Easter to Mother’s Day.
Make it and enjoy!
Looking for other quiche recipes?
Try these:
- Southwestern Quiche
- Ham & Cheese Hashbrown Quiche
- Pimento Cheese & Bacon Quiche
- Vidalia Onion Quiche
- Spinach & Ricotta Pie
- Cheddar Bacon Ranch Quiche
- Greek Quiche
If you’ve tried this CRAB QUICHE RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crab Quiche
Ingredients
- 6 large eggs
- ½ cup heavy cream
- 1 teaspoon old bay seasoning
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 12 oz lump crab meat drained
- 1 cup roughly chopped spinach
- 3 scallions minced
- 3/4 cup shredded gruyere cheese
- ½ cup shredded parmesan cheese
- 1 9" deep dish pie crust
Instructions
- Preheat the oven to 350 F
- In a large bowl, whisk together the eggs, heavy cream, old bay, salt and pepper; set aside6 large eggs, ½ cup heavy cream, 1 teaspoon old bay seasoning, ½ teaspoon salt, ½ teaspoon cracked black pepper
- Add the crab, spinach, scallions, gruyere and parmesan cheese to the bottom of the pie crust, then toss to mix12 oz lump crab meat, 1 cup roughly chopped spinach, 3 scallions, 3/4 cup shredded gruyere cheese, ½ cup shredded parmesan cheese, 1 9" deep dish pie crust
- Gently pour the egg mixture over top of the crab mixture in the pie crust.
- Place the pie dish on top of a sheet pan, then bake in the preheated oven for 40-45 minutes, or until the eggs have cooked through, it should wobble slightly in the center.
- Allow to cool for at least 20 minutes before slicing and serving with additional green onion if desired.
Notes
- Be careful when you toss the crab with the cheese and spinach that you are breaking the crab up too much.
- When the quiche is done, the eggs will be firmly set at the edges but slightly jiggly in the center.
- Make sure not to skip the resting time before you serve it. The quiche needs time to finish setting up.
Nutrition
