Crab Quiche with Hollandaise Recipe
Crab Quiche with Hollandaise Recipe photo by Taste of Home

Crab Quiche with Hollandaise Recipe

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I discovered this quiche at a diner, during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results.—Amy Knight, Lake Linden, Michigan
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6 servings


  • Pastry for single-crust pie (9 inches)
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
  • 3/4 cup frozen asparagus stir-fry vegetable blend, thawed
  • 1/4 cup finely chopped onion
  • 3 large eggs
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon seafood seasoning
  • 1/8 teaspoon hot pepper sauce
  • SAUCE:
  • 3 large egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup butter, melted
  • Dash pepper

Nutritional Facts

1 piece with 5 teaspoons sauce equals 511 calories, 38 g fat (21 g saturated fat), 310 mg cholesterol, 754 mg sodium, 24 g carbohydrate, trace fiber, 19 g protein.


  1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
  2. In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
  3. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
  4. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche. Yield: 6 servings (2/3 cup sauce).
Originally published as Crab Quiche with Hollandaise in Country Woman April/May 2010, p39

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Reviewed Sep. 13, 2011

"Just want to know if I can use fresh asparagus cut up instead, of course after steaming. I love fresh vegetables and not fond of any frozen veggies. Want to make this it sounds good."

Reviewed Jun. 3, 2011

"We loved this and I would definitely make it again. It looked so good and so much like something we would enjoy that I doubled the recipe and made two of them. (I gave half of one away to an elderly parent.)

I made a couple of changes in that I used less cheese (about half the amount) and I used imitation crabmeat (about 8 ounces total for the two quiches.) Also, I made up a Hollandaise sauce mix rather than making the sauce from scratch as in the recipe.
Absolutely delicious! I will be making this recipe again and again!"

Reviewed Apr. 29, 2011

"Marijke, If you read the ingredients you will find this in the Asparagus stir fry vegetable blend. I liked this but Hubby didn't. He's a fried meat and egg type person. Never likes anything new."

Reviewed Apr. 29, 2011

"The first time I followed the directions exactly and it was wonderful. The second time I wrapped the filling in puff pastry for an Easter brunch. The carrots, etc. that you can see in the photo are included in the stir fry mix."

Reviewed Apr. 29, 2011

"Looks great! I want to make this, but first I'd like to know why the picture shows, carrots or orange peppers in it? Was that omitted from the recipe?"

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