Crab Quiche with Hollandaise

Total Time

Prep: 25 min. Bake: 35 min.


6 servings (2/3 cup sauce)

Updated: Nov. 28, 2023
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
Crab Quiche with Hollandaise Recipe photo by Taste of Home


  • Pastry for single-crust pie (9 inches)
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup 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


  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 in 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.

Nutrition Facts

1 each: 511 calories, 38g fat (21g saturated fat), 310mg cholesterol, 754mg sodium, 24g carbohydrate (6g sugars, 0 fiber), 19g protein.