Crab Quiche With Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/23/20
Crab Quiche With Cheese

The Spruce / Julia Hartbeck
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
409 Calories
28g Fat
25g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 409
% Daily Value*
Total Fat 28g 35%
Saturated Fat 10g 52%
Cholesterol 126mg 42%
Sodium 524mg 23%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 5%
Protein 15g
Calcium 248mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crab quiche makes a tasty lunch or brunch dish with a salad or cup of soup. A quiche is super easy to prepare, and it is filled with protein and flavor. This version is made with crabmeat and Swiss cheese. A small amount of nutmeg and sautéed minced shallots provide extra flavor. Use a frozen pie crust or ​homemade pastry for the pie.

Ingredients

  • 1 (9-inch) pie dough
  • 1 tablespoon butter
  • 2 tablespoons shallots (minced)
  • 1 cup crabmeat
  • 1 tablespoon flour
  • 1 1/2 cups Swiss cheese (shredded/divided)
  • 3 eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  • Dash white pepper or hot pepper sauce
  • Dash nutmeg
  • 1/2 teaspoon parsley (minced)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F and position the rack in the center of the oven.

    Crab Quiche With Cheese ingredients

    The Spruce / Julia Hartbeck

  2. On a lightly floured surface, roll out the chilled, prepared pie dough to fit a 9 inch pie plate.

    roll out the pie dough

    The Spruce / Julia Hartbeck

  3. Line the pie plate with the chilled and rolled out dough.

    pie dough in a pie plate

    The Spruce / Julia Hartbeck

  4. Line the dough with parchment paper or foil. Fill with pie weights or dried beans at least two-thirds full.

    parchment paper with pie weights on top of the pie dough in the pie pan

    The Spruce / Julia Hartbeck

  5. Bake for 12 to 15 minutes, or until just barely showing some color. Carefully remove the paper or foil and weights and return the crust to the oven for about 5 minutes, or until it is just lightly browned. Remove it from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 350 F.

    baked pie dough on a wire cooling rack

    The Spruce / Julia Hartbeck

  6. In a skillet over medium heat, melt the butter.

    melted butter in a skillet

    The Spruce / Julia Hartbeck

  7. Saute the minced shallots until tender, about 2 minutes. Combine the shallots with the crabmeat and flour; set aside.

    shallot, crabmeat and flour in a skillet

    The Spruce / Julia Hartbeck

  8. Sprinkle 3/4 cup of the cheese in the prepared pie shell, then top with the shallot and crab mixture. Sprinkle with remaining 3/4 cup of cheese.

    cheese on top of the crab and shallot mixture in a pie crust

    The Spruce / Julia Hartbeck

  9. In a bowl beat the eggs, cream, salt, pepper, nutmeg, and parsley until well blended. Pour into the pie shell.

    eggs, cream, salt, pepper, nutmeg, and parsley mixture poured into the pie crust on top of the cheese and crab mixture

    The Spruce / Julia Hartbeck

  10. Bake for 25 to 30 minutes. Serve hot or at room temperature.

    Crab Quiche With Cheese

    The Spruce / Julia Hartbeck

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