Crab Quiche 🦀
Another vintage recipe and this one delivers a cheesy crabby punch for all of your events. I got this recipe from my friend’s mother and it’s a crab quiche that is perfect to serve at all events including christmas eve, christmas day, baby showers, bridal showers, birthdays, and more. Simple yet delicious recipe that results in the perfect quiche for brunch, dinner, and more.
The best part about this recipe is that you can alter it and switch out ingredients of your liking. I used swiss cheese in this recipe but you can substitute gruyere or a combination of cheeses. Swiss coupled with pecorino romano and mozzarella would be nice in this dish too. I baked this in two separate pie shells, but you could also put the contents all in one for an even hardier, fluffier quiche. No matter which way you slice it it’s going to be delicious, let’s make it!
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👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Gruyere and mozzarella are also delicious options!
Of course! You can fit all the ingredients in one for an even hardier fluffier quiche.
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Crab Quiche
Equipment
Ingredients
- 2 (9 inch) deep dish pillsbury pie crusts
- ½ lb crab meat I used lump crab but you can use any crab you like (use about a ⅓ cup of lump crab meat in each quiche)
- 1 cup freshly shredded swiss
- ¼ cup grated pecorino romano
- 6 stalks of green onions sliced
- ¼ cup fresh parsley chopped
- 1 tsp Tony’s creole seasoning
- ½ tsp salt divided
- ½ tsp cracked black pepper divided
- 2 whole eggs
- 2 egg yolks
- ½ cup heavy cream
- 1 cup half and half
Instructions
- You can either make two thin quiches like I did or one thick quiche with this recipe.
- Take both of your deep deep pie crusts, divide the crab meat evenly, and arrange the crab meat into both pie crusts (use about a ⅓ cup of lump crab meat in each).
- In a bowl add freshly shredded swiss cheese, grated pecorino romano, sliced green onions, chopped parsley, Tony’s creole seasoning, ¼ tsp salt, and ¼ tsp cracked black pepper. Toss that together to combine. Divide this cheese mixture into two and sprinkle it evenly over the crab in the pie crusts.
- To make the custard, in a large measuring cup or bowl add whole eggs, egg yolks, heavy cream, half and half, ¼ tsp salt, and ¼ tsp cracked black pepper. Whisk that together until combined. Divide the custard into two and pour the custard evenly over top of the cheese and crab in the pie crusts.
- Line a baking sheet with aluminum foil and place both quiches on the baking sheet. Bake it in the oven at 350°F for 25 – 30 minutes. Let it cool for at least 20 minutes before cutting into it.
Nutrition
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