Crab Quiche With Cheese

Crab Quiche With Cheese

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Yield: 1 quiche
Nutrition Facts (per serving)
360 Calories
22g Fat
28g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 360
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 48%
Cholesterol 108mg 36%
Sodium 586mg 25%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 13g
Vitamin C 1mg 4%
Calcium 194mg 15%
Iron 1mg 8%
Potassium 136mg 3%
*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.)

A quiche is a great dish to enjoy for brunch, lunch, and even dinner—especially when it is filled with crab and cheese. This quiche is easy to prepare, calling for a store-bought pie crust (although you can use homemade if you like) and just a few simple ingredients, including crabmeat, Swiss cheese, eggs, and half-and-half. A small amount of nutmeg and sautéed minced shallots provide extra flavor. This crab quiche makes a tasty lunch or brunch dish when paired with a fresh salad or cup of soup. 


  • 1 (9-inch) pie crust dough, store-bought or homemade

  • 1 tablespoon unsalted butter

  • 2 tablespoons minced shallots

  • 1 cup crabmeat

  • 1 tablespoon all-purpose flour

  • 1 1/2 cups shredded Swiss cheese, divided

  • 3 large eggs

  • 1 cup half-and-half

  • 1/2 teaspoon salt

  • 1 dash white pepper, or hot pepper sauce

  • 1 dash nutmeg

  • 1/2 teaspoon minced fresh parsley

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 dough, press around the edges, and cut off the overhang.

    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. Sauté the minced shallots until tender, about 2 minutes. Add the crabmeat and flour to the shallots and gently combine; 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 the 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, half-and-half, 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 35 to 45 minutes, until the edges are set and the center jiggles a bit.

    Crab Quiche With Cheese

    The Spruce / Julia Hartbeck

  11. Serve hot or at room temperature. Enjoy.

Quiche Tips

Although this recipe is simple, there are a few tips to follow when making any type of quiche.

  • Do not skip blind baking the crust; an unbaked crust will become soggy and the filling can actually seep through into the pan.
  • Do not bake the quiche on the top rack; the middle or bottom racks are best to assure the crust will crisp up and become golden brown.
  • Do not overbake the quiche; it should wobble a bit in the center when done.

Can quiche be frozen?

A quiche can be frozen to enjoy at a later date; fully bake and cool the quiche and place in the freezer uncovered (this prevents the plastic wrap from sticking to the filling). Once frozen, wrap well in plastic wrap, place in a zip-top bag, and return to the freezer. To reheat, remove the plastic wrap, cover with foil, and bake for 20 minutes at 350 F.