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I am obsessed with this crab quiche because every forkful sings with sweet lump crab meat and nutty Gruyère cheese. I love that the filling is creamy without being sloppy, and the top browns into irresistible little caramelized patches.

But it’s not fussy, it’s bold, briny, and honest, the kind of dish that makes guests stop mid-conversation. I adore the way the flavors balance: bright, savory, a touch of decadence.

Soft center, firm edges. Pure satisfaction.

I want this on my table for brunch, lunch, or an easy dinner when I want to look like I tried and pretend I cooked.

Ingredients

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Basically the buttery shell holding everything.
It’s the meaty star, sweet and briny.
They bind the filling, add richness.
Basically pure indulgence, makes it silky.
It thins and lightens the custard.
Plus nutty, melty cheese for gooeyness.
It’s sharp, adds salty, savory crunch.
They add fresh bite and mild pop.
Basically green brightness, freshens each forkful.
It’s for richness and golden finish.
Simple salt, pulls flavors together.
A little heat wakes the filling.
Plus optional coastal spice, adds warmth.
It’s bright zing that cuts richness.

Ingredient Quantities

1 (9-inch) unbaked pie crust

8 ounces lump crab meat, picked over for shells

4 large eggs

1 cup heavy cream

1/2 cup whole milk

1 cup Gruyère cheese, shredded (or Swiss)

1/4 cup Parmesan cheese, grated

2 green onions, thinly sliced

2 tablespoons fresh parsley, chopped (or dill)

1 tablespoon unsalted butter

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Old Bay seasoning (optional)

1 teaspoon lemon zest

How to Make this

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1. Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a tart or pie pan, trim and crimp the edges, then chill in the fridge for 10 minutes.

2. Line the chilled crust with parchment paper and fill with pie weights or dried beans; blind bake for 12 minutes, remove weights and parchment, and bake 5 more minutes until the crust is just set and lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).

3. While crust bakes, melt 1 tablespoon unsalted butter in a small skillet over medium heat and gently sauté the thinly sliced green onions for 1 to 2 minutes until softened; remove from heat and let cool slightly.

4. In a large bowl whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon Old Bay seasoning if using, and 1 teaspoon lemon zest until smooth and combined.

5. Stir the sautéed green onions, 1 cup shredded Gruyère, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh parsley or dill, and 8 ounces lump crab meat (picked over for shells) into the egg and cream mixture, folding gently to keep the crab lumps intact.

6. Taste the filling and adjust seasoning if needed, then pour the mixture into the prebaked pie crust, spreading the crab and cheese evenly.

7. Place the quiche on a baking sheet and bake at 350°F (175°C) for 30 to 40 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean with a slight jiggle.

8. Remove from the oven and allow the quiche to rest for 10 to 15 minutes before slicing to finish setting and to make clean slices.

9. Garnish with extra chopped parsley or a light sprinkle of Parmesan and a few thinly sliced green onions if desired, then serve warm or at room temperature for brunch, lunch, or dinner.

Equipment Needed

1. Ovenproof 9 inch tart or pie pan
2. Baking sheet
3. Mixing bowl
4. Whisk
5. Small skillet
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Parchment paper and pie weights or dried beans
9. Spatula or wooden spoon
10. Box grater for the cheeses

FAQ

Do I need to blind bake the crust? No, you can bake the quiche without blind baking. For a crisper bottom, blind bake the 9-inch crust 8 minutes at 375°F, then fill and finish baking.

Can I use imitation crab or canned crab? Fresh lump or high quality canned crab is best for texture and flavor. Imitation crab will work but the texture and flavor will be less rich.

How do I prevent a soggy crust? Use a hot oven and consider blind baking the crust briefly. Also strain any excess liquid from crab and avoid overloading the filling with wet ingredients.

Can I make this ahead of time? Yes. Assemble and bake, then cool completely and refrigerate up to 2 days. Reheat covered at 325°F until warmed through. You can also freeze fully baked slices for up to 1 month.

What can I substitute for Gruyère? Swiss cheese is a good substitute. Emmental or a mild cheddar can also work though flavor will vary.

Is Old Bay required and what else can I add for flavor? Old Bay is optional. Lemon zest, parsley or dill, and green onions provide bright flavor. A pinch of cayenne or smoked paprika adds a subtle kick if desired.

Easy & Creamy Crab Quiche Recipe – Perfect For Brunch Or Dinner! Substitutions and Variations

Gruyère cheese: substitute with Emmental or sharp white cheddar for similar melt and flavor.
Heavy cream: substitute with half and half for lighter richness or use whole milk plus 2 tablespoons melted butter for similar fat content.
Lump crab meat: substitute with cooked shrimp chopped finely or canned crab (drained) for convenience.
Old Bay seasoning: substitute with a pinch each of paprika, celery salt, and cayenne for a similar savory-crisp spice blend.

Pro Tips

– Chill the crust and handle it gently. Letting the fitted crust rest in the fridge before blind baking helps prevent shrinking and keeps the edges neat. When trimming and crimping, avoid stretching the dough; a tidy edge bakes more evenly.

– Protect the flakey crab texture. Fold the crab in at the very end and stir as little as possible so you keep those nice lumps instead of shredding them into the custard.

– Watch the custard, not just the clock. Start checking at about 25 minutes. The quiche is done when the center still has a slight wobble but is not liquid. Overbaking will make it dry and rubbery.

– Let it rest before slicing. Ten to fifteen minutes on a cooling rack lets the custard finish setting so you get clean slices. If you want a bright lift, finish with a little lemon zest or a sprinkle of fresh herbs right before serving.

Easy & Creamy Crab Quiche Recipe – Perfect For Brunch Or Dinner!

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

517

kcal

Equipment: 1. Ovenproof 9 inch tart or pie pan
2. Baking sheet
3. Mixing bowl
4. Whisk
5. Small skillet
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Parchment paper and pie weights or dried beans
9. Spatula or wooden spoon
10. Box grater for the cheeses

Ingredients

1 (9-inch) unbaked pie crust
8 ounces lump crab meat, picked over for shells
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 cup Gruyère cheese, shredded (or Swiss)
1/4 cup Parmesan cheese, grated
2 green onions, thinly sliced
2 tablespoons fresh parsley, chopped (or dill)
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning (optional)
1 teaspoon lemon zest

Directions

Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a tart or pie pan, trim and crimp the edges, then chill in the fridge for 10 minutes.
Line the chilled crust with parchment paper and fill with pie weights or dried beans; blind bake for 12 minutes, remove weights and parchment, and bake 5 more minutes until the crust is just set and lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).
While crust bakes, melt 1 tablespoon unsalted butter in a small skillet over medium heat and gently sauté the thinly sliced green onions for 1 to 2 minutes until softened; remove from heat and let cool slightly.
In a large bowl whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon Old Bay seasoning if using, and 1 teaspoon lemon zest until smooth and combined.
Stir the sautéed green onions, 1 cup shredded Gruyère, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh parsley or dill, and 8 ounces lump crab meat (picked over for shells) into the egg and cream mixture, folding gently to keep the crab lumps intact.
Taste the filling and adjust seasoning if needed, then pour the mixture into the prebaked pie crust, spreading the crab and cheese evenly.
Place the quiche on a baking sheet and bake at 350°F (175°C) for 30 to 40 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean with a slight jiggle.
Remove from the oven and allow the quiche to rest for 10 to 15 minutes before slicing to finish setting and to make clean slices.
Garnish with extra chopped parsley or a light sprinkle of Parmesan and a few thinly sliced green onions if desired, then serve warm or at room temperature for brunch, lunch, or dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.