Crab Quiche Recipe

4.5 10 11
Crab Quiche Recipe
Crab Quiche Recipe photo by Taste of Home
Publisher Photo

Crab Quiche Recipe

Read Reviews
4.5 10 11
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.
Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
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

Nutritional Facts

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

  • 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
  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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Reviews forCrab Quiche

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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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)."

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

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

MY REVIEW
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. :)"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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 :)"

MY REVIEW
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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