This easy seafood crab quiche recipe is rich and creamy with plenty of chunks of mellow flavored crab meat, loads of Swiss cheese and a delicate flaky pastry crust.
This is a wonderful quiche recipe to serve for breakfast, brunch or a weeknight dinner.
This is an open-faced quiche with a bottom pastry crust, but no top crust.
Brunch Menu Ideas:
Try other quiche recipes like this seafood crab quiche.
“Wonderful presentation and tasted great. I had to cook it longer in my oven though. I only used 1/4 tsp of cayenne and it was still a little spicy for my taste. I will probably leave it out next time. Overall, a great dish! Thanks!” – Laurie F. via FB
“Hi Laurie, I am glad you liked it. Yes, the cayenne can be adjusted to your own tastes.”
Seafood Crab Quiche Recipe
- (1) 9-5/8" extra large deep dish single frozen pastry crust, slightly thawed for about 15 minutes. You can buy the type that has the aluminum pie plate on the bottom.
- 8 ounces imitation crab meat, flaked, rinsed, and drained
- 1-1/2 cups shredded Swiss cheese
- ¼ cup chopped green onion
- 4 eggs
- 1-1/4 cups whole milk or light cream
- ½ teaspoon salt
- 1 teaspoon ground hot red cayenne pepper (or to taste)
- 2 teaspoons dried parsley, crushed fine
- Preheat oven to 425 degrees.
- If using canned crab meat, rinse with water and drain the crab meat in a fine sieve colander. Use a fork or spoon to push out excess water. Flake the crab meat. This helps to remove any "fishy" flavors. If using fresh crab meat, you can skip this step.
- Place one of the pastry crusts into a round 8" or 9" glass or aluminum pie dish. form to the bottom.
- Beginning with the cheese, layer ½ of the Swiss cheese, ½ of the crab meat, and ½ of the green onions in the bottom of the unbaked pastry crust.
- Repeat layering with remaining cheese, crab meat and green onions.
- In a separate bowl, whisk the eggs together. Add milk, salt, hot red pepper and parsley and whisk until combined.
- Place your pie dish on a stiff baking sheet to catch anything that runs over during baking.
- Pour egg mixture into the pastry crust over all. Do not overfill. If there is any extra egg mixture that won't fit in to the crust, just discard it.
- Carefully place your quiche with the baking sheet into your pre-heated oven and bake for 15 minutes.
- Lower oven temperature to 300 degrees. Bake for 30-35 minutes more or until when you insert a knife, it comes out clean and the quiche is set.
- Let sit for 10-15 minutes before cutting.
- Cut carefully with a serrated steak knife by first cutting through the cheese crust and then with a second cut on the same line to cut through the pastry crust. Take your time with cutting this to ensure pieces come out well.