Crab Quiche

Crab quiche might be a pretty niche quiche, but that doesn’t mean you can’t make one yourself! Why not learn just how good cheese and seafood can be together with this simple and delicious quiche recipe?

Make sure to make your very own Betty Crocker Pie Crust for this recipe. Or try out The Best Pie Crust Recipe instead?  

Crab Quiche

Quiche isn’t something that most people cook all that frequently anymore. Whether because it feels like it is a lot more challenging than it really is or because they have sort of becoming something you really only get at restaurants, homemade quiches have started to become pretty unheard of.

A great way to get back into making and enjoying quiches at home is to try this simple and tasty crab quiche.

Using crab meat wherever you can find it, an eggy and cheese base, and a killer pie crust, this dish is not only simple to make but tastes like you would get it from your favorite brunch spot as well.

Crab Quiche Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• 1 Betty Crocker Pie Crust (Or frozen)
• ▢ 4 eggs
• ▢ 2 cups half and half cream
• ▢ ⅓ cup onion (minced fine)
• ▢ 1 teaspoon salt
• ▢ ⅛ teaspoon cayenne pepper
• ▢ 1 can Crab meat (7 ½ ounces)
• ▢ 1 cup mozzarella or Swiss cheese (grated)
• ▢ 1 tablespoon parsley (for garnish)

How to Make Crab Quiche

• Preheat your oven to 425°. Prepare and bake the pie shell as per the directions.
• In a medium bowl beat the eggs until blended. Add in the cream, onion, salt and cayenne. Stir with a whisk to gently combine.
• Pat the crab meat dry with paper towels.
• Sprinkle the dry crab meat and the grated cheese into the bottom of the baked pie shell.
• Pour the egg mixture over the crab meat and cheese, sprinkle with the parsley.
• Bake in the oven at 425° for 15 minutes.
• Reduce the oven temperature to 300° and bake for 30 minutes more. If the crust starts to brown too much you can cover the crust edges only with a strip of foil. Quiche is done when a knife inserted 1 inch from the edge comes out clean.
• Let the quiche stand for 10 minutes before cutting it into wedges.

Is Frozen Or Fresh Crab Better For This Recipe?

Unless you happen to live right on the coast and can easily get some whole crabs straight from the docks, fresh crab might be a bit hard to come by.

While it has an incredibly delicate and super delicious flavor, crab meat doesn’t last particularly long – just like lobsters, the meat will start to turn within hours of the crustacean’s death.

This is why frozen and canned crab products are so popular – they aren’t just super convenient and usually very cheap but are also the only real way to actually get hold of crab if you aren’t within about 50 miles of the coast.

This tends to lead to a bit of a fear that the canned or frozen stuff isn’t going to be as good, however.

For this recipe, though, you don’t need to worry – all of the other flavors in this quiche, and the fact that it’s getting baked for a long while, means that you won’t really be able to tell the difference between fresh or frozen crab meat.

In fact, this recipe might just be the perfect way to use up that leftover can of crab meat you have sitting in the back of the cupboard!

How To Stop Your Pie Crusts From Accidentally Burning

Pie crusts aren’t just a convenient way to hold all of your ingredients in one place and provide a good carb base for the rest of the pie – they are also a whole realm of flavor on their own!

Made properly, they are rich in butter and texture, with a perfect combination of both flakiness and crispiness.

The problem arises, however, when the crispiness gets a bit too extreme from burning, especially around the edges of the pie.

To help fight back against your crust burning up, try covering the edges of the pie crust with some crinkled-up tin foil.

Try and make sure to only cover the very edges of the crust with the tin foil, though, as you still want the top of the quiche to cook properly!

Does Cheese Really Go With This Recipe?    

A lot of people consider the old cooking adage that cheese never goes with fish as being more important than a good recipe.

For whatever reason, cheese and seafood are treated with this strangely frightened superstition that if even a bit of cheese touches something that came from the sea, the whole dish will be ruined.

Well, worry not – cheese actually goes great with fish! It just needs to be used properly.

In this recipe, the cheese mixes in with the crab meat at the very bottom of the quiche, both enriching and flavoring the crab while also providing this really great background cheesiness that helps tie everything together.

Plus, cheese always works well in a quiche, so there’s no reason to fear mixing together crab and cheese for this quiche recipe. 

Looking for more delicious Egg recipes? Try these out:

• The Bisquick Impossible Quiche Recipe

• Quiche Lorraine

• Tater Tot Eggs Benedict

Happy Cooking

Love,

Karlynn

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