Crab Quiche Recipe: There’s something truly luxurious about a crab quiche. It’s creamy, savory, slightly sweet from the crab meat, and wrapped in a buttery crust. If you’re looking to wow guests or indulge in a weekend brunch that feels fancy without the fuss, crab quiche is your ticket.
Whether you’re a seafood lover or just looking to switch up your brunch routine, this dish is versatile, flavorful, and surprisingly easy to make once you break it down. We’re going step by step—from ingredients to baking—to make sure you get it right the first time.
Why You’ll Love This Crab Quiche
Here’s the thing: crab quiche isn’t just delicious, it’s a conversation starter. It’s elegant without being complicated, flavorful without overpowering, and it works for breakfast, lunch, dinner, or even a special occasion. It’s loaded with protein, can be customized with your favorite cheeses and veggies, and serves beautifully either warm or chilled. Hosting brunch? Bring this to the table and wait for the compliments to roll in. Busy week? Bake one on Sunday and enjoy slices throughout the week. Plus, it’s a great way to sneak in some greens if you’re cooking for picky eaters.
Types of Crab Meat You Can Use
Choosing the right crab meat can elevate your quiche from good to gourmet. Let’s break down your options:
Lump Crab
Lump crab meat is the gold standard. It’s sweet, juicy, and comes in large pieces that make each bite of quiche feel special. It’s ideal if you’re aiming for a high-end finish. This crab is typically more expensive but worth it if you’re cooking to impress.
Imitation Crab
On a budget? Imitation crab, or “krab,” is a mix of fish products formed to resemble real crab meat. It’s more affordable and still delivers a decent taste. While it lacks the natural sweetness of fresh crab, it holds up well in quiches.
Fresh vs. Canned
Fresh crab meat is unbeatable in flavor and texture, but canned crab can be a convenient and affordable alternative. Just make sure to drain it well and pat dry with paper towels to avoid a soggy quiche.
Pro Tip: No matter what type you choose, always check for shell fragments!
Essential Kitchen Tools for Making Quiche
Before diving in, gather these tools to make your kitchen time seamless:
- Mixing bowls (various sizes)
- Whisk or hand mixer
- 9-inch pie dish (or quiche pan)
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater
- Oven mitts
- Baking sheet (to place under quiche and catch drips)
Optional but helpful:
- Food processor (for making crust)
- Cooling rack
Having everything ready before you start makes the process smoother and more enjoyable.
Ingredients You’ll Need
For the Crust (Skip if using store-bought)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling
- 1 cup lump crab meat (fresh or canned, drained)
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- ½ cup whole milk
- 1 cup shredded cheese (Swiss, Gruyère, cheddar, or a blend)
- 1 small onion, finely diced
- 1 tbsp fresh chives or green onions, chopped
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: ½ cup baby spinach or sautéed mushrooms
Note: Feel free to mix and match with what you have on hand—just keep the base ratio of eggs to dairy.
How to Choose the Best Pie Crust
Homemade or store-bought? Both work, but here’s the rundown.
- Homemade: Flaky, buttery, and customizable. If you have 10 extra minutes and a food processor, it’s worth it.
- Store-Bought: A lifesaver when you’re short on time. Just pre-bake (blind bake) it before adding the filling to avoid sogginess.
Whichever route you go, always pre-bake the crust at 375°F for 10 minutes with pie weights or beans to prevent a soggy bottom.
Prepping the Ingredients Before You Start
A little prep goes a long way. Before turning on the oven, take 10 minutes to get everything chopped, measured, and organized:
- Dice onions and other veggies
- Shred your cheese
- Drain and pat crab meat dry
- Whisk eggs with cream, milk, and seasoning
Set everything within reach—this mise en place method keeps your process smooth and stress-free.
Step-by-Step Guide to Making Crab Quiche
Let’s break it down so even beginners can nail it.
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). If you’re using a store-bought pie crust, let it thaw slightly so it’s easy to handle. Lightly butter or grease a 9-inch pie dish and set it aside. This ensures your quiche releases cleanly after baking.
Step 2: Making the Crust (If Homemade)
For a homemade crust, combine 1 ¼ cups flour, a pinch of salt, and 8 tablespoons cold butter. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Add a few tablespoons of ice water, just enough for the dough to come together. Shape into a disc, chill 20 minutes, roll it out, and press into your pie dish. Blind bake for 10 minutes so it doesn’t get soggy.
Step 3: Preparing the Filling
In a bowl, whisk together 4 eggs, 1 cup heavy cream, salt, pepper, and a dash of Old Bay or paprika. Fold in 1 cup lump crab meat, ½ cup shredded cheese (Swiss or Gruyère are classics), and optional extras like diced green onions or parsley.
Step 4: Assembling the Quiche
Pour the filling into your prepared crust, spreading crab evenly so every slice gets some.
Step 5: Baking the Quiche
Bake 35–40 minutes until the center is set and the top is lightly golden. Allow it to cool 10 minutes before slicing.
How to Know When Your Quiche Is Done
Getting that perfect set in the center is key when baking a quiche. The goal is a silky, custard-like texture that isn’t runny or dry. Here’s how you know it’s done:
- Visual Check: The edges should be puffed and slightly golden. The center may have a gentle wobble, but it shouldn’t look liquid.
- Toothpick Test: Insert a toothpick or thin knife into the center—if it comes out clean or with just a hint of custard, it’s ready.
- Thermometer Method: For absolute precision, use a kitchen thermometer. The internal temperature should be around 165–175°F (74–79°C).
Once done, let the quiche rest for at least 10–15 minutes. This allows it to firm up and makes slicing a breeze. Quiche is one of those magical dishes that gets better as it rests.
Expert Tips for Perfect Crab Quiche
Want your quiche to be restaurant-worthy? These tips can take your crab quiche from good to spectacular:
- Use room temperature eggs and dairy – This ensures a smoother, more even custard.
- Pre-cook watery vegetables like mushrooms, spinach, or zucchini to avoid a watery filling.
- Pat the crab meat dry – Excess moisture is the enemy of a firm quiche.
- Blind bake the crust – Always pre-bake the crust for a crisp bottom. Soggy crusts are a quiche killer.
- Don’t overbake – Overcooking leads to a rubbery texture. Stop baking when there’s still a slight wobble in the center.
- Let it cool before slicing – Hot quiche is too soft to cut cleanly. Give it at least 10–15 minutes to rest.
Bonus: Add a pinch of Old Bay seasoning to the filling for a classic crab flavor kick!
Common Mistakes to Avoid
Even the best home cooks slip up. Avoid these common mistakes when making crab quiche:
- Skipping the crust pre-bake: This will almost always result in a soggy bottom.
- Not draining the crab meat: Excess moisture can turn your filling to soup.
- Overloading with cheese or veggies: Too many mix-ins can weigh down the custard and lead to uneven cooking.
- Using low-fat dairy: Skim milk or low-fat substitutes often make the texture grainy or watery.
- Baking at the wrong temperature: Too high, and the top burns while the center stays raw. Stick to 350–375°F for even cooking.
If you’re unsure, it’s better to under-bake slightly than to go too far. The quiche will continue to set after you remove it from the oven.
Delicious Variations to Try
Crab quiche is versatile. You can mix things up based on what you like or what’s in your fridge.
Crab and Spinach Quiche
Add ½ cup sautéed baby spinach to the filling. It pairs beautifully with crab and adds color and nutrients.
Spicy Cajun Crab Quiche
Kick up the flavor by adding:
- ½ tsp Cajun seasoning
- A pinch of cayenne pepper
- Diced bell peppers or jalapeños
Top with pepper jack cheese for extra spice!
Low-Carb Crab Quiche (Crustless)
Want to skip the carbs? Ditch the crust entirely and pour your filling into a greased pie dish. Bake as usual. The result is still creamy, rich, and packed with flavor—just minus the carbs.
Serving Suggestions
What goes with crab quiche? So many things! Whether you’re doing brunch or dinner, here are some great pairings:
- Mixed green salad with lemon vinaigrette
- Fresh fruit – think melon, berries, or citrus
- Roasted asparagus or green beans
- Crusty bread or baguette slices
- Champagne or white wine – if you’re brunching like a boss
It also goes great with a side of soup, especially tomato basil or creamy corn chowder.
Presentation tip: Sprinkle some extra chopped chives or parsley on top just before serving for that fresh, finished look.
How to Store and Reheat Crab Quiche
This quiche stores like a dream. Here’s how to keep it fresh:
- Refrigerate: Wrap slices or whole quiche tightly in plastic wrap or foil. Store in the fridge for up to 4 days.
- Reheat: For best results, reheat in the oven at 325°F for 10–15 minutes. Avoid microwaving—it can make the crust soggy and filling rubbery.
Want to reheat a single slice? Try using a toaster oven or air fryer for a crispier finish.
Can You Freeze Crab Quiche?
Absolutely! Crab quiche freezes beautifully, both baked and unbaked.
To Freeze Baked Quiche:
- Cool completely.
- Wrap tightly in plastic wrap, then foil.
- Label with the date and freeze for up to 2 months.
To reheat, thaw overnight in the fridge and warm in a 350°F oven for 15–20 minutes.
To Freeze Unbaked Quiche:
- Assemble the quiche in a foil pie dish.
- Freeze uncovered until solid, then wrap tightly.
- When ready to bake, go straight from freezer to oven and add about 15 minutes to baking time.
Pro Tip: Always use heavy-duty aluminum foil or freezer-safe containers to prevent freezer burn.
Nutrition Breakdown (Per Serving)
Here’s a rough estimate for one slice (1/8 of a 9-inch quiche):
| Nutrient | Amount |
|---|---|
| Calories | ~320–400 |
| Protein | 15–20g |
| Carbohydrates | 10–15g |
| Fats | 25–30g |
| Fiber | 1–2g |
| Sugar | 2–4g |
Note: Exact values vary depending on ingredients and portion size.
FAQs about Crab Quiche Recipe
1. Can I use canned crab for this recipe?
Yes, just make sure to drain and pat it dry well to avoid excess moisture in your quiche.
2. How long does crab quiche last in the fridge?
It stays good for up to 4 days when properly wrapped and refrigerated.
3. Can I make this ahead of time?
Definitely! You can make it a day in advance and either bake fresh or reheat before serving.
4. What’s the best cheese for crab quiche?
Swiss, Gruyère, or even a sharp cheddar work well. Choose one that melts nicely and complements the crab.
5. Is crab quiche gluten-free?
Not by default due to the crust, but you can use a gluten-free crust or make it crustless to keep it GF-friendly.
Conclusion
Crab quiche is that perfect blend of comfort and sophistication. Whether you’re cooking for a weekend brunch, a dinner party, or just treating yourself, this dish delivers every time. With a flaky crust, a rich, creamy filling, and the sweet ocean flavor of crab, it’s guaranteed to impress. Follow this step-by-step guide, and you’ll have a foolproof recipe in your back pocket for any occasion.
So, what are you waiting for? Grab those ingredients and get baking. Your taste buds—and your guests—will thank you.
