READY IN 1 hr

Crab Quiche

Read Reviews (179)

"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!" — JIMZGRL

Directions

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.
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.
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

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.

—4callmemommy

See full review »

Most Helpful Critical Review

Oct 08, 2006

Vincent

—vincent

See full review »

218 Ratings

See other versions of this recipe!

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!!!

—OBNURSE

See full review »

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...

—lifesgarden

See full review »

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***

—PREGOCOOK

See full review »

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...

—E. Teachey

See full review »

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

—Mariah Long

See full review »

Jul 05, 2005

Delicious! I have made this twice now and both times it got rave reviews! I would not deviate one bit from this recipe. It rocks!

—DANIELLE34

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Crab and Mushroom Quiche

Mini Spinach and Crab Quiche

Swiss and Crab Quiche

Crab and Cheddar Quiche

Crab Quiche I

Crab and Swiss Quiche

Crab Quiche II

Donna's Cheesy Quiche

Quiche Seville

Easy Bacon and Cheese Quiche

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.

Nutritional Information

Crab Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 346
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 13.2g 66 %
Cholesterol 167mg 56 %
Sodium 691mg 28 %
Potassium 128mg 4 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 0.5g 2 %
Protein 11.4g 23 %
Sugars 3.1g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 22 %
Iron 13 %
** Thiamin 4 %
Niacin 24 %
Vitamin B6 7 %
Magnesium 10 %
Folate 16 %

* 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.