Crab quiche is rich and creamy, with lots of real crab meat, and a hint of spice. Crab quiche was all the rage in the 60s’s and 70’s. It was served at luncheons and showers, tea and brunches. I’m not sure what happened, or why it sort of drifted out of fashion. I’m here to bring it back!
It’s elegant, but not fussy. It’s a bit decadent, so it’s not an everyday dish, but lovely for those special occasions when you want to serve something a little “extra”. This recipe from my aunt probably in the mid 60s?
Ingredients for crab quiche
Her original recipe called for a store bought pie shell. Using a store-bought pie crust is certainly easier, but since this is really a quiche for special occasions, I wanted my version to be deeper and filled with more of the rich crabmeat. Pie dough really takes just a few more minutes than refrigerated pie dough or pie crusts. Here’s the recipe I use for Pie Dough. I use this springform pan.
The original recipe also used canned crab. I tested it recently with canned crab and there really is no substitution for the crab meat you get from the seafood counter. It’s generally packaged in a plastic container next to the imitation crab. (But by the way, do not use imitation crab meat! The texture and flavor is not the same).
- 1 lb pie dough
- 12 ounces fresh crab meat, either claw or lump crab meat. Claw meat is much cheaper, but still delivers great flavor.
- green onions
- fresh parsley (I prefer Italian or flat leaf parsley to curly leaf)
- Swiss cheese (either Emmental or Gruyere) You can read more about Gruyere cheese here.
- heavy whipping cream (The original recipe called for “light cream”, so I use a combination of both heavy cream and whole milk)
- whole milk
- 3 Tablespoons dry sherry. Sherry is a great flavor compliment to seafood dishes.
- cayenne pepper
- lemon juice
- seafood seasoning like Old Bay.
How to make crab quiche
One of the best things about this recipe is that there’s very little active time. Outside of the pie crust, the prep is super fast. I use a deep dish pie plate, or a springform quiche pan. Whether you’re making the crust from scratch or using store-bought dough, you’ll need about 1 pound of pie dough.
- Roll out pie dough and place in springform pan. Blind bake for about 15 to 20 minutes using pie weights or beans.
- In a small bowl, break up crab meat with your hands, chopping larger pieces.
- Add parsley, green onions, and shredded cheese and mix well.
- In a large bowl crack eggs, and whisk together with heavy cream, milk and seasonings and lemon juice.
- Spread crab mixture on the bottom of the pie crust.
- Pour the egg mixture over the filling. Place pan on a baking sheet in case of spillage or leaks.
- Place quiche on baking sheet in the center of the oven and bake for 25 minutes at 375 degrees F. Rotate sheet pan and continue baking another 30-35 minutes or until top of the quiche is golden brown and the center of the quiche is cooked, but still slightly jiggly. It will continue to bake as it cools. Once the quiche is cool, cover with plastic wrap and refrigerate. It’s better the next day!
Serve at room temperature or slightly warm. To serve this quiche the next day, reheat for 20 minutes at 300 degrees F. You want to just take the chill off of it.
Additional add ins:
- Finely chopped red bell pepper for color, about 3 Tablespoons.
- Fresh chopped tarragon, about 2 Tablespoons.
- Fresh minced chives.
If you have leftover pie dough, you can make some of these little Jam Tarts for dessert.
Can I make this quiche ahead of time?
Yes! In fact I recommend it. This is especially nice if you’re planning a brunch or party and want to get as much done as possible in advance. You can also make the pie dough a few days in advance as well.
What to serve with crab quiche?
This is not an every day dish. Serve it for Afternoon Tea cut into thin wedges, or as part of a bridal shower menu with a simple salad. It’s lovely for a birthday luncheon or Easter brunch. Other delicious quiche options are Coronation Quiche or crustless (Low carb) Asparagus Quiche.
- 1 deep dish pie shell blind baked
- 12 ounces crab meat (claw or lump meat), drained and chopped or broken up
- 3 green onions thinly sliced
- 2 Tablespoons fresh parsley chopped
- 2/3 cup Gruyere cheese grated (about 2 ounces)
- 5 large eggs
- 3/4 cup heavy cream
- 1 cup whole milk
- 3 Tablespoons dry sherry
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 teaspoon ground white pepper
- pinch cayenne pepper
- Preheat oven to 375 degrees F.
- Blind bake pie crust in a 9" springform pan. Place it on a baking sheet to catch leaks or drips.
- In a small bowl, break up any large pieces of crab meat.
- Add cheese, green onions and parsley and mix well.
- In a large bowl beat eggs, milk, cream, lemon juice, sherry and seasonings until well blended.
- Spread crab mixture over the bottom of pie dish. Pour egg mixture over crab.
- Place baking sheet in the center of the oven and bake at 375 degrees F. for 55 minutes, rotating baking sheet half way through.
- Bake until deep golden brown on the top. Edges will be set and center should be just slightly jiggly. The quiche will continue to set up as it cools.
- Cool completely to room temperature. Serve room temperature or slightly warm. If not serving right away, wrap it well and refrigerate.
- Do not use canned or imitation crab meat.
- Add diced red bell peppers, fresh tarragon or chives if desired.
- To warm up quiche, place in 300 degree F. oven for 20 to 25 minutes to take the chill off.