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Herb Crab Quiche Recipe

Herb Crab Quiche Recipe

Rich and elegant, this party-pretty quiche is flecked with minced parsley, chives and cilantro. It’s ideal for a weekend brunch, but would also be wonderful as a late-night supper. —Lori Wardoclip, Gibsonia, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing YIELD:6 servings


  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Fresh chives, optional


  • 1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  • 2. In a large bowl, whisk the eggs, cream, chives, cilantro, parsley, salt, seafood seasoning, pepper and nutmeg; stir in the crabmeat and cheeses. Pour into crust.
  • 3. Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Garnish with fresh chives if desired. Yield: 6 servings.

Nutritional Facts

1 piece: 582 calories, 48g fat (27g saturated fat), 300mg cholesterol, 639mg sodium, 20g carbohydrate (2g sugars, 0 fiber), 18g protein.

Reviews for Herb Crab Quiche

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Lynne User ID: 9233337 271575
Reviewed Aug. 9, 2017

"This was really tasty and full of crab flavor. I used Old Bay seasoning and jumbo lump crab meat - pasteurized which made it rather pricey but being from Maryland, that's how we roll. I will make this again. Next time, I will leave out the cilantro because I'm not a big fan, plus it seems to overpower the sweet crab. This is a keeper."

StaciaD User ID: 7746129 176306
Reviewed Apr. 2, 2014

"This was terrific and garnered a lot if praise. I made a few alterations: used a blend of Swiss and Gruyere, added fresh tarragon and thyme with the other herbs in the recipe and used crab claw meat this is going in my favorites"

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