Crab Quiche Recipe
A decadent and savory crab quiche, featuring a flaky crust, creamy custard, and delicate crab meat. Perfect for brunch, lunch, or dinner!
Equipment
- Mixing Bowls
- Whisk
- Pie pan
- Oven mitts
- Cooling rack
Ingredients
Main Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1 cup lump crab meat picked over for shells
- 1/2 cup shredded Gruyere cheese
- 1/4 cup green onions sliced
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges. Set aside.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- Sprinkle the lump crab meat, shredded Gruyere cheese, and sliced green onions evenly over the prepared pie crust.
- Pour the egg mixture over the filling, ensuring it is evenly distributed.
- Sprinkle paprika over the top for added color, if desired.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for 5-10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Notes
This crab quiche is versatile and pairs well with a fresh salad or fruit. It can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 14gFat: 24gSaturated Fat: 12gCholesterol: 150mgSodium: 480mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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