TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
MAKES: 8 servings


  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup french-fried onions

Nutritional Facts

1 piece: 277 calories, 16g fat (7g saturated fat), 147mg cholesterol, 506mg sodium, 18g carbohydrate (2g sugars, 0 fiber), 16g protein.


  1. Bake unpricked pastry shell at 425° for 5 minutes. Meanwhile, in a bowl, combine the flour, eggs, milk, salt, pepper and nutmeg until smooth. Add the crab, mushrooms and cheeses. Pour into pastry shell.
  2. Bake at 350° for 35 minutes. Top with onions. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Crab Quiche in Casserole Cookbook 2001, p107

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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carolanne1210 User ID: 3617870 35091
Reviewed May. 14, 2014

"I followed the recipe to the was okay, but very bland."

mcsly User ID: 6013873 133731
Reviewed Nov. 13, 2011

"Made this quiche sans the french fried onions for weekend guests and it was fabulous! I doubled the recipe and added 4 more ounces of crabmeat (since I had a pound). I had enough filling for three generous 9" crusts. Deeelicious!"

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