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Crab Quiche

A creamy, savory quiche featuring crab meat and Gruyère cheese, all nestled in a flaky pie crust, perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American, Coastal
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece pie crust Store-bought or homemade.
  • 1 cup cooked crab meat Fresh crab preferred for best flavor.
  • 1 cup grated Gruyère cheese Can substitute with cheddar.
  • 2 large eggs Large eggs preferred.
  • 1 cup heavy cream Use full-fat for a richer quiche.
  • 1/4 cup milk
  • 2 tablespoons scallions, chopped Adds a mild onion flavor.
  • 1 teaspoon Old Bay seasoning Essential for that classic flavor.
  • 1 teaspoon Dijon mustard Adds depth to the flavor.
  • 1/2 teaspoon ground mace Can substitute with nutmeg.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust and fit it into a pie dish.
  3. In a bowl, whisk together the eggs, heavy cream, milk, Old Bay seasoning, Dijon mustard, mace, salt, and pepper until well combined.
  4. Spread the crab meat and scallions evenly in the crust.
  5. Pour the egg mixture over the crab, making sure to cover everything.
  6. Sprinkle the cheese generously over the filling.
Baking
  1. Bake for 30-35 minutes or until the quiche is set and golden on top.
  2. Let it cool slightly before slicing and serving.

Notes

Serve warm with a light green salad, crispy toast, and a sprinkle of fresh herbs for added flavor. Store leftovers in an airtight container for up to 3-4 days.