How to Make the Best Quiche Crab

Why You’ll Love This Crab Quiche Recipe

Imagine pulling a golden, fluffy quiche out of the oven, the rich aroma of **crab, melted cheese, and creamy custard** filling your kitchen. You take your first bite, and the flavors blend perfectly **sweet crab meat, buttery crust, and a smooth, silky filling**. This is the magic of a homemade **crab quiche recipe**.

Whether you’re making brunch for friends, preparing a simple yet elegant dinner, or looking for a new seafood dish to try, this **crab quiche recipe** is a must-have in your collection. It’s easy to make, packed with fresh ingredients, and full of **rich, delicate flavors** that will impress anyone who takes a bite.

Ingredients for the Best Crab Quiche Recipe

Before we start baking, let’s go over the key ingredients that make this **crab quiche recipe** stand out. Each one plays a role in creating the **perfect balance of texture and taste**.

Choosing the Right Type of Crab Meat

When it comes to **crab quiche recipes**, the type of crab meat you choose can make a big difference. Here are your options:

• Lump Crab Meat: The best option for a rich, meaty texture.
• Claw Meat: A more affordable option with a slightly stronger seafood flavor.
• Imitation Crab: Works in a pinch, but lacks the real crab’s depth of flavor.

If possible, use **fresh or high-quality canned lump crab meat** for the best results.

Essential Ingredients for a Flavorful Filling

Here’s what you’ll need for the **best crab quiche recipe**:

Optional Additions for Extra Flavor

Want to add a personal touch to your **crab quiche recipe**? Try these variations:

• Spinach or Kale: Adds freshness and a pop of color.
• Mushrooms: Brings an earthy depth of flavor.
• Red Bell Peppers: Adds a subtle sweetness and crunch.

How to Make Quiche Crab Recipe Step-by-Step

Now that we have all our ingredients, let’s get baking! Follow these simple steps to create a **fluffy, creamy, and flavorful crab quiche recipe**.

Preparing the Crust: Homemade vs. Store-Bought

You can use either a **homemade pie crust** or a **store-bought one** for convenience. If making your own:

1. Mix **1 ¼ cups all-purpose flour, ½ teaspoon salt, and ½ cup cold butter** in a bowl.
2. Add **3-4 tablespoons of ice water** until the dough comes together.
3. Roll out the dough, fit it into a 9-inch pie dish, and chill for 30 minutes.
4. Blind bake at **375°F (190°C) for 10 minutes**, then set aside.

If using a **store-bought crust**, simply place it in the pie dish and proceed.

Making the Creamy Custard Filling

1. In a large bowl, whisk together **eggs, heavy cream, milk, salt, pepper, and Old Bay seasoning**.
2. Stir in **shredded cheese and chopped green onions**.

Combining Ingredients for the Perfect Balance

1. Spread the **crab meat evenly** over the bottom of the pie crust.
2. Slowly pour the **custard mixture** over the crab, ensuring even distribution.

Baking to Perfection

1. Preheat the oven to **375°F (190°C)**.
2. Place the quiche on a baking sheet and bake for **35-40 minutes**.
3. Check for doneness—insert a knife in the center; it should come out clean.
4. Let the quiche cool for **10-15 minutes** before slicing.

Common Problems & How to Fix Them

Even though this **crab quiche recipe** is easy to make, you might run into a few common issues. Don’t worry—I’ve got solutions to help you fix them so you can enjoy a perfectly creamy, golden quiche every time.

Why Is My Quiche Watery?

A watery or runny quiche is one of the most common problems. Here’s why it happens and how to fix it:

• Too much liquid: Stick to the right ratio of eggs to dairy—use **4 large eggs for every 1 ½ cups of liquid** (heavy cream + milk).
• Underbaking: Make sure the quiche is fully cooked. The center should be just set, with a slight jiggle.
• Too much moisture in the crab meat: Drain canned crab well and pat fresh crab dry with a paper towel before using.

How to Prevent a Soggy Crust

Nobody wants a quiche with a soggy bottom. Here’s how to keep your crust crisp:

• Blind bake the crust: Pre-bake your pie crust at **375°F (190°C) for 10 minutes** before adding the filling.
• Use a metal or glass pie dish: These conduct heat better than ceramic, leading to a crispier crust.
• Brush with egg wash: Before baking the crust, brush it with a lightly beaten egg and bake for 5 more minutes to create a barrier.

Why Did My Quiche Sink in the Middle?

If your **crab quiche recipe** rises beautifully in the oven but collapses after baking, here’s why:

• Too much air: Whisk the eggs and cream until just combined. Over-whisking adds too much air, which causes the quiche to rise and fall.
• Not letting it rest: After baking, let the quiche rest for **10-15 minutes** before slicing to allow the filling to set properly.
• Oven temperature fluctuations: Bake at a steady **375°F (190°C)** to ensure even cooking.

Expert Tips for a Perfect Crab Quiche Recipe

Choosing the Best Cheese Pairings

Cheese enhances the flavor of **crab quiche**, but the wrong choice can overpower the delicate seafood taste. Here are the best options:

• Gruyère: A classic French choice that melts beautifully.
• Swiss Cheese: Mild and nutty, it pairs well with crab.
• Goat Cheese: Adds a slight tang without overpowering the crab.
• Parmesan: Provides a salty kick when sprinkled on top before baking.

How to Achieve the Perfect Texture

The key to a silky, custardy texture in your **crab quiche recipe** is proper mixing and baking:

• Use room temperature eggs and dairy for a smooth, even custard.
• Bake until the quiche is **just set in the center**—a slight wobble is fine.
• Let it cool slightly before serving to prevent a runny filling.

Time-Saving Tricks for Quick Prep

Need to make this **crab quiche recipe** faster? Here are some shortcuts:

• Use **pre-made pie crust** to skip the dough-making step.
• Buy **pre-shredded cheese** to save time on grating.
• Prepare the filling **a day in advance** and store it in the fridge until ready to bake.

Creative Variations of Crab Quiche

Want to put a twist on the classic **crab quiche recipe**? Try one of these delicious variations:

Spicy Cajun Crab Quiche

• Add **½ teaspoon Cajun seasoning** to the custard.
• Use **pepper jack cheese** for extra heat.
• Mix in **chopped bell peppers and jalapeños** for a spicy kick.

Crab and Spinach Quiche

• Sauté **1 cup fresh spinach** with garlic before adding it to the filling.
• Use **feta or goat cheese** for a unique flavor.
• Top with a sprinkle of **crushed red pepper flakes** for extra depth.

Mini Crab Quiches for Parties

• Use **mini muffin tins** instead of a full pie dish.
• Bake for only **15-18 minutes** until set.
• Serve as bite-sized appetizers for a fancy brunch or party.

What to Serve with Crab Quiche Recipe

A well-paired side dish takes this **crab quiche recipe** to the next level. Here are some great options:

Light & Fresh Side Dishes

• Mixed Greens with Lemon Vinaigrette: The acidity balances the richness of the quiche.
• Roasted Asparagus: A classic pairing with seafood dishes.
• Fresh Fruit Salad: A refreshing side for brunch.

Best Drinks to Pair with Crab Quiche

• Chardonnay: A buttery white wine that complements the richness of the quiche.
• Mimosas: Perfect for a brunch gathering.
• Herbal Tea: A non-alcoholic option that enhances the flavors of the crab.

Storing & Reheating Crab Quiche

Once you’ve made your delicious **crab quiche recipe**, you might have leftovers or want to prepare it ahead of time. Storing and reheating it properly ensures you keep that creamy texture and rich flavor without drying it out.

How to Store Leftovers Properly

Quiche can be stored in the **refrigerator or freezer**, depending on how long you plan to keep it.

• Refrigerator: Cover the quiche with plastic wrap or store it in an airtight container. It will stay fresh for **3-4 days**.
• Freezer: Wrap individual slices in plastic wrap and aluminum foil, then store them in a freezer-safe bag for up to **3 months**.

Best Reheating Methods to Keep It Fresh

Reheating quiche the right way prevents it from becoming rubbery or too dry. Here’s how to do it:

• Oven: Preheat to **325°F (160°C)** and warm for **15-20 minutes**.
• Air Fryer: Heat at **300°F (150°C)** for **5-7 minutes**.
• Microwave: Use **low power and heat in 30-second intervals** to avoid overcooking.

Frequently Asked Questions

Still have questions about making the perfect **crab quiche recipe**? Here are some common FAQs.

Can I Use Imitation Crab?

Yes, you can use **imitation crab**, but fresh or canned lump crab meat provides a much richer flavor and better texture. If using imitation crab, chop it finely and season it well to enhance its taste.

Can I Make a Crustless Crab Quiche?

Absolutely! To make a **crustless crab quiche**, simply **grease your pie dish well** and follow the same instructions. The quiche will still bake into a firm, delicious texture.

How Long Does Crab Quiche Last in the Fridge?

Stored properly, **crab quiche lasts 3-4 days** in the refrigerator. Be sure to keep it covered to maintain its freshness.

Explore More Delicious Recipes

• The Best Crab Quiche Recipe
• Other Easy Quiche Recipes
• Quiche for the Best Experience

Final Thoughts: Why You Should Try This Crab Quiche Recipe

From its **fluffy, creamy texture** to its **rich, seafood flavor**, this **crab quiche recipe** is a must-try for brunch, lunch, or even a light dinner. Whether you’re a seafood lover or just looking for a new quiche variation, this recipe is guaranteed to impress.

“A perfect quiche isn’t just food it’s a feeling of warmth, comfort, and elegance in every bite.”

Now that you’ve mastered this **crab quiche recipe**, it’s time to get baking! Serve it with a **fresh green salad, roasted vegetables, or a glass of crisp white wine** for the ultimate experience.

Have you tried this recipe? Share your thoughts in the comments and follow us on Facebook for more delicious seafood recipes!

Happy cooking with Rita chef ❤️!

How to Make the Best Quiche Crab

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• Author: Rita
• Total Time: 55 minutes
• Yield: six to eight 1x

Print Recipe

Description

This quiche crab recipe is a creamy, flavorful, and elegant dish that’s perfect for brunch, lunch, or a light dinner. The combination of tender lump crab meat, rich custard, and melted cheese creates an irresistible bite every time. With a flaky crust and a silky filling, this seafood quiche is easy to prepare and always impresses guests. Serve it warm with a crisp green salad or roasted vegetables for a complete meal

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Ingredients

Scale 1x2x3x

For the Quiche Crust

One nine-inch pie crust store-bought or homemade

For the Filling

One cup lump crab meat drained and patted dry
Four large eggs
One cup heavy cream
Half cup whole milk
One cup shredded Gruyère or Swiss cheese
Quarter cup chopped green onions
Half teaspoon salt
Quarter teaspoon black pepper
Half teaspoon Old Bay seasoning optional
One teaspoon Dijon mustard

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Instructions

Preparing the Crust

Preheat the oven to 375°F 190°C
If using a store-bought crust place it in a nine-inch pie dish
If making homemade crust roll out the dough press it into the pie dish and chill for 30 minutes
Blind bake the crust for 10 minutes then set aside

Making the Custard Filling

In a large bowl whisk together eggs heavy cream milk Dijon mustard salt black pepper and Old Bay seasoning
Stir in shredded cheese and chopped green onions

Assembling and Baking the Quiche

Spread the lump crab meat evenly across the bottom of the pre-baked crust
Slowly pour the custard mixture over the crab meat ensuring even distribution
Bake at 375°F 190°C for 35 to 40 minutes until the center is just set
Allow the quiche to cool for 10 to 15 minutes before slicing and serving

Notes

For a crustless version grease the pie dish well and bake without the crust
Use fresh or high-quality canned crab meat for the best flavor and texture
If adding vegetables like spinach or mushrooms sauté them first to remove excess moisture
Store leftovers in an airtight container in the fridge for up to three days
Reheat in the oven at 325°F 160°C for 15 minutes to maintain texture

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Brunch Lunch Dinner
• Method: Baking
• Cuisine: French American

Nutrition

• Serving Size: One slice based on eight servings
• Calories: 320
• Sugar: 1g
• Sodium: 450mg
• Fat: 21g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 160mg

Keywords: quiche crab recipe seafood quiche easy crab quiche best crab quiche