Real Recipes From Real Home Cooks ®

crab quiche

Recipe by
Melissa Snow
Hillsboro, OR

Quiche is one of my favorite things to serve for breakfast. Especially Christmas morning. There is enough filling for two-frozen pie shells or one-deep dish homemade pie crust. You can also use 1lb of fresh crab if you do not want to use the canned.

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For crab quiche

  • 2
    frozen pie shells
  • 1 Tbsp
    olive oil
  • 1 md
    red onion, chopped
  • 4
    extra large eggs
  • 1 c
  • 1/2 tsp
    seasoned pepper
  • 1/4 tsp
    cayenne pepper
  • 3-6 oz
    cans lump crab meat
  • 2 c
    white cheddar, shredded
  • 2 tsp
    parsley freshly chopped
  • 2 Tbsp
    parmesan cheese, grated
  • 1 tsp
    old bay seasoning

How To Make crab quiche

  • 1
    Preheat oven to 350 degrees. Place the pie on a baking sheet to avoid any potential mess.
  • 2
    Heat the olive oil on medium high. Saute the onions until tender, about 5 minutes. Set aside.
  • 3
    In a large bowl, whisk the eggs and half-and-half. Add seasoned pepper, cayenne, parsley, and Old Bay. Stir in the crab, onions, and one cup of the white cheddar until just combined.
  • 4
    Transfer the mixutre to the pie shells. Scatter the remaining white cheddar and parmesan on top of the quiche.
  • 5
    Bake for 55 minutes. Remove from the oven and let it rest for 20 minutes before serving.

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