Easy Seafood Crab Quiche

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.

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Brunch Menu Ideas:

Serve this crab quiche with Fresh Fruit Skewers with Vanilla Honey Glaze or Grandmother’s Breakfast Fruit Compote. Also try this breakfast recipe for popovers.

Previous Comments

“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

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“Hi Laurie, I am glad you liked it. Yes, the cayenne can be adjusted to your own tastes.”

flaked crab meat
canned crab meat drained and flaked
Seafood Crab Quiche Prep
Seafood Crab Quiche Prep
Seafood Crab Quiche ready to eat.
Ready to Eat!

Seafood Crab Quiche Recipe

Easy Seafood Crab Quiche
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • Crust
  • One (9") deep dish single frozen pastry crust
  • Filling
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Let the pastry crust slightly thaw for about 15 minutes before using.
  4. Place one of the pastry crusts into a round 8" or 9" glass or aluminum pie dish. form to the bottom.
  5. 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.
  6. Repeat layering with remaining cheese, crab meat and green onions.
  7. In a separate bowl, whisk the eggs together. Add milk, salt, hot red pepper and parsley and whisk until combined.
  8. Place your pie dish on a stiff baking sheet to catch anything that runs over during baking.
  9. 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.
  10. Carefully place your quiche with the baking sheet into your pre-heated oven and bake for 15 minutes.
  11. 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.
  12. Let sit for 10-15 minutes before cutting.
  13. 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.

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