Alcohol Bake Crab Eggs Europe French Pastry Pies and Tarts Seafood

Crab Quiche

Crab Quiche
Written by Guest

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.

Crab Quiche

Crab Quiche

A slight twist on the classic bacon and egg quiche. The fresh crab meat makes this utterly gorgeous even for those who don’t normally enjoy crab.
4.72 from 77 votes
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Course: Starter
Cuisine: French
Keyword: Alcohol, Crab, Dairy, Eggs, Herbs, Milk, Pastry, Seafood
Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 193kcal



  • Line the pie shell with aluminum foil and fill it with metallic pie weights or dried beans or rice.
  • 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.
  • Toss the crab meat with the chopped chives and spread evenly over the bottom of the hot pie crust.
  • 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.


Sodium: 283mg | Sugar: 2g | Potassium: 233mg | Cholesterol: 153mg | Calories: 193kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 14g | Protein: 12g | Carbohydrates: 3g