Crab Quiche is a lovely variation of the traditional recipe. The fresh crab meat brings a delicate flavour whilst bacon has a fully flavour. I usually add a touch of cayenne pepper for a bit of warmth. This dish is ready within 50 minutes and serves 6 comfortably. I normally serve with a simple salad during the summer whilst with herbed potatoes together with Peas and Parmesan. Crab Quiche can be served as part of a main course and as a side dish with a buffet and can be served both warm and cold. It is ideal as part of a picnic and lunch boxes.
A Crab Quiche is one of those dishes that manages to feel both indulgent and effortless, making it a true treat for any home cook. The first time I made it, I was struck by how elegantly simple it looked on the table, yet how luxurious it tasted. The golden pastry shell, slightly crisp at the edges, holds a rich filling that’s creamy, subtly spiced, and dotted with delicate chunks of crab. It’s the sort of dish that works beautifully for brunch, lunch, or even a light dinner with a crisp salad on the side.
Starting with a 9-inch pastry shell gives you a sturdy base that can hold all the creamy goodness without collapsing or turning soggy. Blind-baking the shell first—lining it with foil and filling it with weights—ensures a light, crisp base that’s just the right contrast to the silky filling. When you remove the foil and the weights after the first bake, the pastry already smells inviting, a gentle, buttery aroma that promises something special is on the way. The second brief bake until it turns a light golden brown sets the stage perfectly for the crab filling.
The filling itself is deceptively simple. A combination of eggs, extra yolks, whole milk, and heavy cream creates a custard that’s indulgent but not overpowering. A splash of dry Sherry adds a subtle depth of flavour, cutting through the richness with just a hint of nutty sweetness. Seasoning is straightforward but essential: a pinch of cayenne for warmth, a grate of nutmeg for fragrance, and of course salt and pepper to taste. The mixture is whisked until smooth and silky, making it ready to be poured over the crab and chives.
Crab is the star here, and it really deserves it. Fresh or good-quality canned crab meat works beautifully, bringing delicate seafood sweetness that pairs so well with the custard and light pastry. Tossing the crab with fresh chives before layering it in the hot crust ensures each bite has bursts of freshness that brighten the dish. When you pour the egg mixture over the crab, it looks almost too perfect to bake, but that oven magic turns it into a set, golden-topped quiche with a centre that’s luxuriously soft. It’s important not to overbake; the quiche should have a slight wobble when it’s done, as it continues to firm up once it cools.
One of my favourite things about Crab Quiche is how versatile it is. Serve it warm straight from the oven, or let it cool and slice it for a picnic or potluck—it tastes amazing either way. Pairing it with a simple salad of baby greens, a drizzle of olive oil, and a squeeze of lemon is all you need to round out the meal. For brunch, a chilled glass of white wine or sparkling water with a twist of citrus makes it feel like a treat, even on a weekday.
Making this Quiche might seem intimidating at first, but it’s surprisingly approachable. The steps are clear, the ingredients few but special, and the reward is a dish that looks impressive without requiring any fancy techniques. From the flaky crust to the creamy, lightly spiced filling and tender crab pieces, it’s the kind of recipe that leaves everyone asking for a second slice and wondering why you don’t make it more often. Whether you’re cooking for family, friends, or just treating yourself, Crab Quiche is one of those dishes that turns a simple meal into something memorable.
The balance of flavours and textures—crisp pastry, creamy custard, and sweet crab meat—makes this quiche a real crowd-pleaser. Even as an amateur cook, there’s something deeply satisfying about serving a dish that looks so refined and tastes so indulgent. It’s a reminder that sometimes the simplest ingredients, treated with a bit of care, can make the most delicious meals. Crab Quiche is that dish: elegant, comforting, and utterly irresistible.
Crab Quiche
Equipment
Ingredients
- 1 9 inch pastry shell
- 2 large eggs plus 2 egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 2 tbsp dry Sherry
- 1 cup crab meat cooked fresh
- 2 tbsp chives chop, fresh
- 1 grate nutmeg
- cayenne pepper to taste
- Salt to taste
- ground pepper to taste
Instructions
- Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice.1 9 inch pastry shell
- Bake in a preheated 375F (190C) oven for 15 minutes.
- Carefully remove the weights and foil and bake until light golden brown, about 10 minutes more.
- Meanwhile whisk together the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg and cayenne.2 large eggs, 3/4 cup whole milk, 3/4 cup heavy cream, 2 tbsp dry Sherry, 1 grate nutmeg, Salt, ground pepper, cayenne pepper
- Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.1 cup crab meat, 2 tbsp chives
- Add the egg mixture and bake 30 to 35 minutes, until the tip of a knife comes out clean when inserted about 1 inch (3 cm) from the edge of the crust.
- The center should be slightly liquid but will firm up as it cools. Serve the Crab Quiche warm but I prefer cool.
33 comments
I love this recipe. Using crab makes such a lovely change to the usual. Amazing with light salad.
The custard was smooth and silky, and the crab tasted fresh and sweet.
I loved the subtle spice from the nutmeg and cayenne; it really elevated the crab.
The dish is rich but the flavours are delicate, perfect balance throughout.
The balance of flavours is spot on, rich custard and sweet crab complemented perfectly.
It’s easy to see why this would be a favourite for special occasions.
The crab was generous in every bite, not just a few flakes here and there.
This quiche is versatile, great with a side salad or on its own.
The chives added a lovely freshness that balanced the richness beautifully.
The Sherry adds depth without making it taste boozy, just a lovely background note.
The quiche held its shape beautifully when sliced, very elegant presentation.
The combination of cream, eggs, and Sherry made the filling so luxurious.
It’s one of those dishes that feels indulgent but is surprisingly light on the palate.
Crab Quiche was absolutely delightful, the pastry perfectly crisp and the filling rich and creamy.
This quiche is great served warm or at room temperature, both equally enjoyable.
Even as an amateur cook, I found it straightforward to make with impressive results.
I appreciated how approachable the recipe was, yet it tasted very impressive.
It reheats well, still creamy and delicious the next day.
The hint of cayenne was perfect, just enough to give warmth without overpowering.
The nutmeg added a delicate aroma that made it feel sophisticated.
A little slice goes a long way, it’s indulgent without being overwhelming.
Even on a simple weekday, this quiche feels like a special treat.
The crab flavour really shines, paired perfectly with the creamy custard.
The pastry shell never got soggy, which is a huge plus for a quiche.
Everyone at our gathering commented on how fancy it looked and tasted.
The chives gave it a fresh, subtle bite that kept it from being too heavy.
A small slice is satisfying, but you can easily go back for more.
Even my kids enjoyed it, which is surprising given the subtle spices.
I’ll definitely be making Crab Quiche again, it’s become a new favourite.
The pastry baked to a perfect golden brown, giving a satisfying crunch.
It’s a show-stopping dish that’s perfect for brunch, lunch, or a light dinner.
This quiche was a hit at brunch, everyone went back for seconds.
The egg mixture set perfectly while still keeping the center slightly soft.