Best 6 Winning Crab Quiche Recipes

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Crab quiche is a delectable dish that combines the rich flavor of crab meat with the creamy texture of a quiche. It's a perfect meal for any occasion, whether you're hosting a brunch, lunch, or dinner party. With its flaky crust, succulent crab filling, and a hint of cheese, this quiche is sure to be a crowd-pleaser. If you're looking for the best recipe to cook a "winning crab quiche," you've come to the right place. In this article, we'll guide you through the process of making this mouthwatering dish, providing you with step-by-step instructions and helpful tips to ensure that your quiche turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB AND CHEDDAR QUICHE



Crab and Cheddar Quiche image

Easy crab quiche. Great for any meal or occasion.

Provided by Shelley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
3 eggs
½ cup mayonnaise
½ cup whole milk
2 tablespoons all-purpose flour
1 teaspoon seafood seasoning (such as Old Bay®)
1 cup shredded Cheddar cheese
½ cup chopped fresh parsley
1 cup crabmeat
1 pinch seafood seasoning (such as Old Bay®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
  • 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.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.7 g, Cholesterol 104.2 mg, Fat 25.7 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 452.6 mg, Sugar 1.1 g

WINNING CRAB QUICHE



Winning Crab Quiche image

Crabmeat is very plentiful here in Maryland, and this dish is one of my favorite ways to eat it. My sister-in-law Darlene gave me this recipe, and that simple gesture helped make me feel part of the family.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, beaten
1/2 cup whole milk
2 cans (6 ounces each) flaked crabmeat, drained
1/3 cup chopped green onions
1 tablespoon minced fresh parsley
2 cups shredded Swiss cheese
1 unbaked pastry shell (9 inches)

Steps:

  • In a large bowl, combine the mayonnaise, flour, eggs and milk. Stir in the crab, onion, parsley and cheese. Spoon into the pastry shell. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 387 calories, Fat 27g fat (10g saturated fat), Cholesterol 120mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.

CRAB QUICHE



Crab Quiche image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
  • Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRUSTLESS CRAB QUICHE



Crustless Crab Quiche image

This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

Provided by its_me_susan

Categories     Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

8 ounces imitation crabmeat, chopped
1 cup low-fat cheddar cheese, shredded
1 cup onion, chopped
4 large eggs (I use Egg Beaters)
1 cup evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika

Steps:

  • Preheat oven to 400 degrees (375 degrees for glass plate).
  • Spray a 9" pie plate with non-stick spray.
  • Combine chopped crab, onion and cheese.
  • Press into pie plate.
  • Beat together remaining ingredients except paprika and pour over the crab.
  • Sprinkle with paprika.
  • Bake 30 minutes.

CRAB QUICHE



Crab Quiche image

Provided by Tony Kerum

Categories     Egg     Brunch     Bake     Lunch     Crab     Fall     Winter     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 21

For pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice water
For filling
1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon seafood seasoning such as Paul Prudhomme's
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
Special Equipment
a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough into a 12-inch round on a lightly floured surface with a floured rolling pin and fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
  • Make filling:
  • If using crab leg, hack through shell with a large heavy knife and cut meat into 1/2-inch pieces. Discard shell.
  • Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat.
  • Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes.

CRAB QUICHE II



Crab Quiche II image

I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.

Provided by thatchbo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 7

Number Of Ingredients 8

1 (9 inch) deep dish pie crust
2 eggs, beaten
½ cup milk
½ cup mayonnaise
1 teaspoon cornstarch
1 ½ cups shredded Swiss cheese
½ pound imitation crabmeat
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 20.9 g, Cholesterol 88.3 mg, Fat 29.4 g, Fiber 0.5 g, Protein 12.4 g, SaturatedFat 9.4 g, Sodium 601.9 mg, Sugar 4.5 g

Tips:

  • Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than canned or frozen crab meat. If you can't find fresh crab meat, you can use canned or frozen crab meat, but be sure to rinse it well and drain it thoroughly before using.
  • Don't overcook the quiche. The quiche is done when the center is just set and a toothpick inserted into the center comes out clean. Overcooking will make the quiche dry and tough.
  • Let the quiche cool slightly before serving. This will help the quiche to set and make it easier to slice.
  • Serve the quiche with a side salad or soup. This will make a complete and satisfying meal.

Conclusion:

Crab quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With so many different variations, there's sure to be a crab quiche recipe that everyone will enjoy.

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