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

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4.5 10 11
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Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese, making it a morning mainstay that brunch guests will clear their plates for.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 6-8 servings


  • 1 unbaked pastry shell (9 inches)
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1 tablespoon butter
  • 3 large eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup flaked imitation crabmeat, chopped

Nutritional Facts

1 piece: 290 calories, 19g fat (10g saturated fat), 125mg cholesterol, 432mg sodium, 18g carbohydrate (4g sugars, 0 fiber), 10g protein.


  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
  2. Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
  3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
  4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Crab Quiche in Quick Cooking May/June 2003, p56

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Kris Hodges User ID: 5707772 263368
Reviewed Mar. 12, 2017

"This is delicious if you love imitation crab (which I do). I, too, added a clove of minced garlic and used roasted red pepper instead of fresh because that's what I had. I also used the whole 8 oz. package of imitation crab instead of the 3/4 cup. This is so easy to put together and bakes in the time indicated. Not a lot of guesswork here. Try it, I liked it a lot."

javesw User ID: 8162454 215052
Reviewed Dec. 16, 2014

"I was looking for a recipe that was close to my mothers and finally found it. The only difference is she used real crabmeat, but I tried it with the imitation and it's still pretty good. Thanks"

jmkasprak User ID: 2880256 128683
Reviewed Jun. 18, 2012

"I've made this several times, with good results. It doesn't really take very long to assemble and you could easily use real crab. I always used a whole 8 oz package of the imitation crab (shredded style)."

unily96 User ID: 4560919 134325
Reviewed Oct. 11, 2011

"It was great!! I used real crab and put in extra crab and cheese."

cutnwrap User ID: 2798967 50827
Reviewed Sep. 7, 2011

"Even my daughter who doesn't like seafood thought this recipe should probably go in our favorites. :)"

Gretnadee User ID: 803862 87129
Reviewed Apr. 1, 2011

"This was great but I did add some Old Bay seasoning to it, love the flavors."

sjohnson32 User ID: 5812276 128681
Reviewed Feb. 16, 2011

"I used real crab in mine and it was delicious. Top it off with some hot sauce and it was perfect"

Stacey4 User ID: 2823471 42136
Reviewed Dec. 27, 2010

"I made this on Christmas morning. The red and green colors were very festive. I normally don't like to cook with the fake crab but my family and I really enjoyed it."

cahjax1 User ID: 1530201 54674
Reviewed Jul. 5, 2010

"This is such an awesome recipe!! I made it for my Sunday School, 2 - 9X13 pans, and only got to take home a 2"X2" square!!! One pan, I sauteed down portabello mushrooms with the onion and it added such a depth of flavor. The other, in addition to the swiss cheese, I put in monterey-cheddar shredded cheese, and both were absolutely delicious. Till this day (over a year later!), my Sunday School class members still talk about it. Guess it's time to make another one :)"

azwildcatfan User ID: 178257 125533
Reviewed Jan. 8, 2010

"It was delicious, but be sure to get a deep dish pie crust! I bought a regular crust and spilled the filling all over. dinner was delayed by nearly an hour, but it was definitely worth the wait."

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