Crab and Cheddar Quiche

Crab and Cheddar Quiche

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Shelley 0

"Easy crab quiche. Great for any meal or occasion."
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55 m servings 333 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
  3. Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
  4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.


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This was really good. Easy to make. Thanks for posting the recipe

Had this for Sunday Brunch. Added mushrooms, a bit of cooked spinach and a dash of bay seasoning. Everyone enjoyed it and it disappeared.

Yum!! Added green onion and a little bit of Parmesan but this was excellent! I did put in less parsley per a previous reviewer.

Good, although next time I would bake the pie shell first before filling and baking. I used half & half instead of whole milk. 1/4c mayo and 1/4c plain yogurt. Added a sprinkle of cayenne pep...

This came out really good, not too hard or runny. I would maybe cut the parsley back by half.

Added onions and spinach - delish! Not a piece left. I didn't have any cream or half & half on hand, and never made a quiche with mayo before - it turned out perfect.

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