Buttery Crab Quiche

Jessica Mills


my family loves quiches so i can across this recipe one day and i revamped it a little. lets just say every time i make this dish there are never any leftovers because its that good :) enjoy !


☆☆☆☆☆ 0 votes

15 Min
45 Min
Convection Oven


  • 1
    unbaked deep dish pastry shell ( 9in)
  • 3 tsp
    all purpose flour
  • 4 large
  • 1 c
    whole milk
  • 1/4 tsp
    salt ( i use sea salt )
  • 1/8 tsp
    black pepper
  • 1/8 tsp
  • 2 can(s)
    crab meat ( my family likes alot of crab in the dish so buy any size can u like )
  • 1 c
    shredded swiss cheese
  • 1 c
    shredded cheddar cheese
  • 1 c
    grated parmesan cheese
  • 3 dash(es)
    old bay seasoning

How to Make Buttery Crab Quiche


  1. Bake unpricked pastry shell at 425 for 5 minutes . Meanwhile in a bowl combine the flour, eggs, milk , salt , pepper, & nutmeg until smooth . Add the crab, cheeses and old bay . Pour into pastry shell . i also sprinkle a little extra old bay on top of the quiche before i put it in the oven .
  2. Bake at 350 for 35 minutes , bake 10 minutes longer or until a knife inserted near center comes out clean . let stand 10 minutes before serving . ( 8 servings this dish makes )

Printable Recipe Card

About Buttery Crab Quiche

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: American

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