Easy Crab Quiche Recipe

ByFrancis Mead

I love cooking simple dishes that appear gourmet and taste outrageous, and this Easy Crab Quiche is just that. It is seafood lovers’ dreams, rich with flavor and chock full of good-for-you ingredients.

The main event is 8 ounces of lump crab meat, which gives the quiche a luxurious ocean-y flavor. It’s the kind of dish I could serve up at a fancy brunch and get compliments for, but it’s so easy to make that I could serve it for any meal and just keep my comments to a minimum.

Another layer of depth is added by the Swiss cheese, which gives a slightly nutty flavor that I think complements the almost imperceptible sweetness of the crab perfectly. I always make sure to include a sprinkle of diced green onions for a bit of freshness and mild saltedness, almost like the flavor of sweet maraschino cherries if I were to eat them.

But enough about that. The real flavors of the crab, Swiss, and green onions are here to be highlighted.

This quiche is not just a protein-packed, calcium-rich dish—it’s a downright elegant breakfast or brunch option that’s crazy easy to make. And I mean, come on: When it comes to presentation, is there anything more impressive than a tender, flaky, 9-inch pie crust cradling a fluffy egg custard?

With that juxtaposition of textures, plus the delightful combo of flavors inside, this really is the best breakfast quiche.

Ingredients photo for Easy Crab Quiche Recipe

Ingredients

Ingredients photo for Easy Crab Quiche Recipe

Crab Meat:
High in protein and omega-3 fatty acids.

Offers a subtle, delicious taste.

Swiss Cheese:
Provides a smooth and creamy texture with a flavor that’s nutty.

An outstanding source of calcium.

Eggs:
Solidify the quiche; make it rich.

It is full of protein; brim with essential vitamins.

Green Onions:
Impart a delicate onion flavor.

Few calories.

Good source of vitamin C.

Dijon Mustard:
Deepens flavor with a sharp, zesty note.

Low fat; it’s full of antioxidants.

Ingredient Quantities

  • 1 unbaked 9-inch pie crust

  • 8 ounces of lump crab meat, drained and picked over

  • 1 cup grated Swiss cheese

  • 3 large eggs

  • 1 cup half-and-half

  • 1/4 cup diced green onions

  • 1 tablespoon all-purpose flour

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon dried thyme

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Put the 9-inch pie dish that has an unbaked crust into a safe spot and leave it for now.

3. In a medium bowl, combine the following ingredients: eggs; half-and-half; flour; Dijon mustard; salt; pepper; garlic powder; and dried thyme. Whisk together until the mixture is uniform and well blended.

4. Spread the lump crab meat evenly over the bottom of the pie crust.

5. Disperse the Swiss cheese that has been grated over the crab meat.

6. Spread the diced green onions evenly on top of the crab meat and the cheese.

7. Evenly distribute the egg mixture over the ingredients that are already in the pie crust.

8. Make sure to move the pie dish into the preheated oven with care.

9. Heat the oven to 375°F.

Prepare a 9-inch pie plate or glass quiche dish with cooking spray.

Unroll the pie crust and press it into the dish. Trim and crimp the edges.

Spread the filling ingredients in the dish evenly.

Mix the eggs and cream together in a medium bowl and season to taste with salt and pepper. Pour the egg mixture over the filling.

10. Take the quiche out of the oven, and allow it to cool for 5-10 minutes. Then slice it and serve. Have a good time!

Equipment Needed

1. Oven
2. 9-inch pie dish or glass quiche dish
3. Medium mixing bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Knife (for dicing green onions and trimming crust)
8. Cutting board
9. Cooking spray
10. Grater (for Swiss cheese)
11. Spatula or spoon (for spreading ingredients)

FAQ

  • Can I use a pre-baked pie crust?If you would rather use a pre-baked pie crust, you can certainly do that. Just make sure to follow the package instructions for pre-baking before you fill the crust with the quiche mixture.

  • Can I substitute the Swiss cheese with another type?Of course! If you want a different flavor, Gruyère or cheddar can be excellent substitutes.

  • Is it okay to use imitation crab instead of lump crab meat?Indeed, a more budget-friendly option could be used, such as imitation crab, though the flavor would differ somewhat.

  • How do I know when the quiche is done baking?When the center is set and a knife inserted into the middle comes out clean, the quiche is done, which usually happens after 35-40 minutes at 375°F (190°C).

  • Can I make this quiche ahead of time?Certainly, you can make the quiche one day ahead. Just cover it and put it in the fridge, then reheat, covered, in a 325°F (163°C) oven until warmed through.

  • Can I add vegetables to this quiche?Definitely! Vegetables that are sautéed, such as mushrooms, spinach, or bell peppers, can nicely complement the flavors of the crab.

Substitutions and Variations

Crab meat: Use canned tuna or cooked shrimp in its place for a different flavor from the sea.
Swiss cheese: Substitute Gruyère or sharp cheddar for a taste variation.
Half-and-half: Use whole milk or a combination of milk and cream as a substitute.
Dijon mustard: A substitute for this ingredient could be whole grain mustard or yellow mustard, resulting in a shift in flavor profile.
Green onions: If you need to substitute for green onions, use chopped chives or shallots for a similar onion flavor.