For an extra layer of flavor, consider sautéing the green onions with a little butter before adding them to the egg mixture. If you prefer a stronger crab flavor, use real crabmeat instead of imitation. Adjust seasoning accordingly. Leaving the quiche in the oven with the door closed after cooking gives it a smoother texture and prevents cracking.
Crab Quiche
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS1.1K
Indulge in the creamy decadence of this Crab Quiche, a seafood lover's dream. Flaky crust meets a rich, savory filling packed with sweet crab, sharp cheeses, and a hint of spice. A guaranteed crowd-pleaser, perfect for brunch, lunch, or a light dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol154 mg
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Fiber1 g
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Protein11 g
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Saturated Fat13 g
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Sodium691 mg
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Sugar3 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool. (10 minutes)
03 Step
Recipe View 5 mins Meanwhile, whisk together eggs, cream, salt, pepper, and hot sauce in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion. (5 minutes)
04 Step
Recipe View 50 mins Pour crab mixture into cooled pie crust.
05 Step
Recipe View Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. (50-60 minutes)
06 Step
Recipe View Remove from the oven and serve hot.
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Quinton Schroeder
May 21, 2025The instructions were easy to follow, and the quiche turned out beautifully. Thanks for the great recipe!
Jeremie Gorczany
May 22, 2023I added a pinch of cayenne pepper for a little extra kick. Will definitely make this again!
Roxane Berge
May 12, 2023This quiche was a hit! My family devoured it. The crust was perfectly golden, and the filling was so creamy and flavorful.
Lucio Zboncak
Jul 19, 2022I used real crabmeat, and it was amazing! Definitely worth the extra effort.