Crab quiche combines tender pieces of crabmeat with a savory egg custard baked inside a flaky pie crust. It relies on a classic ratio of eggs to half-and-half, creating a stable filling that sets evenly in the oven. Fresh herbs like parsley, cilantro, and chives bring a bright flavor that balances the rich cheese and seafood.
This dish takes about ten minutes to assemble before it goes into the oven. Using a frozen deep-dish pie shell keeps the preparation minimal. You can bake it in the morning for a warm breakfast or make it ahead of time to serve at room temperature.
Why is Crab Quiche a Must-Try?
Using a deep-dish pie crust provides enough volume to hold the generous amount of crabmeat and liquid custard without spilling over the edges.
Whisking the spices and herbs directly into the liquid before adding the crab ensures the seasoning is distributed evenly throughout the dish.
Resting the quiche for ten minutes after baking gives the custard time to firm up, making it much easier to cut into clean slices.
Crab Quiche Ingredients
• Crabmeat: Look for lump crabmeat in cans or plastic tubs. Drain any excess liquid and gently pick through it to remove stray shells.
• Pie shell: Choose a frozen deep-dish unbaked pie crust. Thaw it according to the package directions before filling.
• Half-and-half: This creates a tender custard without being as heavy as heavy whipping cream. Whole milk will work but yields a slightly less rich texture.
• Gruyere cheese: This melts smoothly and adds a mild nutty flavor. Swiss cheese or Emmental are good alternatives.
• Old Bay seasoning: A classic blend for seafood. If you do not have it, use a small pinch of celery salt and a pinch of paprika.
Exact quantities are in the recipe card below.
How to Make Crab Quiche
Step 1: Prepare the custard base
Start by preheating the oven to 375°F (190°C). In a large bowl, whisk the eggs and half-and-half together until the mixture is uniform in color. Add the salt, pepper, Old Bay seasoning, and nutmeg, whisking again to incorporate the dry spices into the liquid.
Step 2: Add the crab and cheese
Stir the chopped chives, parsley, and cilantro into the bowl. Add the shredded Gruyere and the lump crabmeat. Use a spatula to gently fold the ingredients together so the crab remains in visible lumps.
Step 3: Fill the crust and bake
Pour the egg and crab mixture into the thawed deep-dish pie shell. Use a fork to spread out the solid ingredients evenly. Bake for 40 to 45 minutes until the center is set and reaches a safe internal temperature of 160°F (71°C). Let the quiche rest before slicing.
Expert Tips for Crab Quiche
Always check canned or fresh crabmeat for small fragments of shell or cartilage before mixing it into the filling.
If the edges of your pie crust start to brown too quickly during baking, cover them with a ring of aluminum foil or a pie crust shield.
For food safety, egg dishes must reach a safe internal temperature of 160°F (71°C).
You can substitute Swiss or Emmental cheese if you cannot find Gruyere.
What to Serve with Crab Quiche?
Serve this quiche warm with a simple green salad dressed in a light vinaigrette. Fresh fruit or roasted breakfast potatoes also make good side dishes.
How to Store and Freeze Crab Quiche
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil for up to 2 months. Reheat refrigerated slices in a 350°F (175°C) oven until warmed through, or microwave them on medium power in 30-second intervals.
Crab Quiche Recipe FAQs
Do I need to blind bake the pie crust for this quiche?
No, this recipe is designed to use an unbaked, thawed frozen pie crust. The 45-minute baking time is enough to cook both the filling and the crust.
Can I use imitation crab instead of lump crabmeat?
Yes, you can use imitation crab if you prefer. Chop it into bite-sized pieces before folding it into the egg mixture.
How do I know when the quiche is done baking?
The edges will look puffed and the center will only have a slight jiggle when you gently shake the pan. A food thermometer inserted into the middle should read 160°F (71°C).
Crab Quiche
Ingredients
- 1 frozen deep-dish pie shell thawed and unbaked, 9-inch/23-cm
- 5 large eggs
- 1 1/2 cups half-and-half cream 360 ml
- 1 cup shredded Gruyere cheese 115 g
- 8 oz lump crabmeat picked over for shells, 225 g
- 2 tablespoons chopped fresh chives plus extra whole chives for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) with a rack positioned in the center.
- Whisk the eggs, half-and-half, salt, black pepper, Old Bay seasoning, and nutmeg together in a large mixing bowl until smooth and well combined.
- Stir the chopped chives, parsley, and cilantro into the egg mixture.
- Fold in the shredded Gruyere cheese and the lump crabmeat, breaking up any very large pieces of crab.
- Pour the filling into the thawed deep-dish pie shell. Use a fork to spread the crab meat and cheese evenly across the crust.
- Arrange a few whole chives on top of the liquid filling for a garnish.
- Bake for 40 to 45 minutes. The quiche is done when the edges are puffed, the center barely jiggles when gently shaken, and a thermometer inserted in the center reads at least 160°F (71°C).
- Remove the quiche from the oven and let it cool for 10 to 15 minutes before slicing and serving.
Notes
