Crab Quiche Recipe - Allrecipes.com
Crab Quiche Recipe
  • READY IN 1 hr

Crab Quiche

Recipe by  

"My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish quiche Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
  2. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
  3. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 50 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2007

I made this for dinner tonight and it was delicious! My mom has been the "quiche queen" in the family - until now! I may be able to give her a run for her money with this one! I made a few adjustments...We hate imitation crab, so I used canned. I only had half-n-half so I used that with 1 t. cornstarch added to it in place of the heavy cream. I also added garlic powder, a little Old Bay, and touch more hot sauce. Hubby had thirds and even picky 13-yr. old daughter left none on the plate. Served with a big salad. I will certainly make this again soon.

 
Most Helpful Critical Review
Apr 14, 2010

My boyfriend "politely" ate 3 bites, then pushed the plate away proclaiming he was full. Needless to say, I won't be making this again.

 
Sep 03, 2005

I'm giving this five stars because I used real crabmeat; I live in Maryland and it's relatively reasonable. Even if you're land-locked, you can buy canned crabmeat in the tuna aisle. Friends don't let friends (or relatives) eat the fake stuff!!!

 
Aug 25, 2005

this is absolutely delicious the way it is, but I made changes another time to decrease the fat/calories and it was as good...used egg whites instead of eggs, thickened rice milk instead of heavy cream, and added 1 tsp. Old Bay Seasoning...

 
Feb 26, 2008

I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***

 
Jul 24, 2006

Really loved this recipe [as did everyone else in my family]....I did modify it a bit though, I made my own pie crust [dont really understand why most people opt for store-bought, ready-made items over home-made it came out amazing] and I took the "to taste" with the hot sauce to heart and used more then three drops of a great habanero hot sause I have...Would definitely make this again, thanks for posting it...

 
Oct 05, 2007

I really loved this quiche. So did my daughter. My husband even ate it and doesn't like much seafood. I followed the recipe exactly (maybe a little extra tabasco), but found the cook time wasn't enough. I turned the oven on again with the quiche still in, until it began to raise (about 20 min give or take). I took it out and let is settle a bit. Then we ate it. If I cook this again I will add about 10-15 min to the initial cook time, then let it sit with the oven off for the full 30. Your oven and altitude may differ so keep that in mind. Over all this was great! Thanks

 
May 10, 2005

Fabulous dish. Didn't realize how filling it can be. I made it for a mother's day brunch with a few changes. I also tripled the tabasco sauce per another reviewer's recommendation. Even so I still think it could have used more. I used 3/4 cup of cream as I thought 1 cup was a little too much too. And I substituted real crabmeat as opposed to artificial. It was a HIT even with the kids! This recipe is definitely a keeper and next time I'll toss in some veggies to lessen my guilt about the cream. All in all a great recipe! The leftovers made a great dinner.

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 691 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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