Best Crab Quiche Recipes

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CRAB QUICHE



Crab Quiche image

Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter
3 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup flaked imitation crabmeat, chopped

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 290 calories, Fat 19g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 432mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.

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.

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

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

I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.

Provided by Aroostook

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons diced sweet onions
3 tablespoons butter
6 ounces crabmeat (I like to use fresh but canned will work, too ()
1 (9 inch) pie shells, partially baked for 10 minutes at 375 f
2 tablespoons parmigiano-reggiano cheese
2 cups grated swiss cheese
1/2 cup crumbled feta cheese
4 large eggs
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Saute onion in butter until soft.
  • Add crabmeat, stir until heated through.
  • Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
  • Place crab and onion mixture in pie shell.
  • Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
  • Mix eggs, cream, salt, and cayenne pepper.
  • Slowly pour mixture over ingredients in pie shell.
  • Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
  • Cool before slicing.
  • Serve at room temperature.

Nutrition Facts : Calories 589.7, Fat 46.9, SaturatedFat 24.9, Cholesterol 250.9, Sodium 839.8, Carbohydrate 18, Fiber 1.2, Sugar 1.4, Protein 24.2

CRAB-MEAT QUICHE



Crab-Meat Quiche image

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Black pepper to taste
1 teaspoon paprika
Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Steps:

  • Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
  • Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
  • Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB QUICHE



Crab Quiche image

My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!

Provided by JIMZGRL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
  • In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
  • Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.9 g, Cholesterol 154.1 mg, Fat 26.1 g, Fiber 0.5 g, Protein 11.4 g, SaturatedFat 13.2 g, Sodium 691 mg, Sugar 3.1 g

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.

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BEST CRAB RECIPES 2022 - GOOD HOUSEKEEPING
2022-04-08 Recipe: Crab and tomato open lasagne. 14 of 22. Crab pasta shells - best crab recipes 2022. We've used a mixture of brown and white crabmeat for flavour, but use all white meat, if you prefer. To ...
From goodhousekeeping.com


32 BEST QUICHE RECIPES | EASY QUICHE RECIPE IDEAS | RECIPES, …
2021-12-09 Get the Recipe: Crab and Tomato Quiche Chicken and Spinach Quiche with Smoked Gouda This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
From foodnetwork.com


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