Crab Quiche Recipe
This Crab Quiche is a savory recipe that combines a flaky pastry pie crust with a rich and creamy filling made from eggs, cream, crab meat, and vegetables. Serve this seafood lovers dish for brunch or lunch.
Ingredients
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup milk Any milk will work.
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped green peppers
- 1/4 cup chopped red peppers
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded swiss cheese
- 1 teaspoon seafood seasoning I used Old Bay Seasoning.
- salt and pepper to taste
- 1 sheet refrigerated pie crust See notes for how to make your own crust.
- 8 oz lump crab meat
- 8 oz raw shrimp (optional) Peeled and deveined. I like to cut it up into chunks.
Instructions
- Preheat oven to 350 degrees.
- Unroll the crust into a 9 inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes. See notes.
- Bake for 15 minutes. Remove the pie crust and set aside.
- Combine the eggs, cream, and milk in a large bowl.
- Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes until the onions are translucent and fragrant.
- Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.
- Add in the lump crab, shrimp, and both of the cheeses. Stir to combine.
- Pour the egg and seafood filling over the pie crust.
- Bake for 20 minutes.
- Adjust the temperature to 300 degrees and bake an additional 15-30 minutes until the quiche has set. The edges should appear firm and there should be a slight jiggle in the center of the quiche. Add additional bake time if necessary.
- Allow the quiche to cool for at least 20 minutes prior to slicing. If you slice too soon it's likely to fall apart.
Notes
Any milk will work for this recipe. I use unsweetened almond milk.
Half and half can be substituted for heavy whipping cream, but it will alter the texture of the quiche. Heavy cream is great for thickening.
If you prefer to make homemade pie crust, check out this recipe.
If you pour the egg filling into an unbaked crust, the liquid will seep into the crust, which will prevent it from crisping up. If you want a crisp crust you will have to bake it first and you will need to use pie weights or dry beans to anchor parchment paper into the crust.
If you don’t blind bake the crust it will result in a crust that is soft and not crisp.
Bake the quiche until the edges are set, but the middle jiggles a bit. The quiche will continue to set in the middle as it cools.
If your quiche falls apart: it wasn't baked long enough, your ingredients (like seafood) weren't dried and were watery, or you didn't blind bake the crust long enough.
You don't need to poke holes in the crust because the egg mixture will leak.
Nutrition
Serving: 1sliceCalories: 291kcalCarbohydrates: 17gProtein: 14gFat: 17g
Tried this recipe?Let us know how it was!