Crab Quiche: 10 Tips for a Perfect Flaky Crust Every Time
A golden, buttery crust cradling a creamy blend of sweet crab and rich custard—that’s crab quiche, the unsung hero of savory pies! While quiche Lorraine gets all the glory, this seafood version steals the show at brunch, lunch, or dinner. Fun fact: Quiche actually started as German kuchen before France made it famous. Our twist? Succulent lump crab meat adds gourmet flair without the fuss. Busy cooks, rejoice! This recipe takes under an hour, wins over picky palates, and feels fancy enough for guests. If you’re a fan of our classic spinach quiche, prepare to fall harder for this ocean-inspired upgrade. Grab your pie dish—it’s time to bake a quiche that’s as easy as it is elegant!
What is Crab Quiche?
Why is it called crab quiche? Is it a crab cake wearing a fancy hat? Not quite! This dish is a savory pie where tender crab meat mingles with eggs, cream, and cheese in a crisp pastry shell. Legend says the French coined “quiche” from the German word kuchen (cake), but we’re just glad they did—because who can resist a buttery crust hugging a creamy, seafood-packed filling? As the old saying goes, “The way to a seafood lover’s heart is through their quiche.” (Okay, we tweaked it a little.) Whether you’re hosting a brunch or treating yourself, this recipe is your ticket to culinary applause. Grab your rolling pin and let’s get cracking!
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Why You’ll Love This Crab Quiche
- Flaky Crust Meets Luxurious Filling: The star here is the crust—golden, buttery, and shatteringly crisp. Paired with a silky custard and sweet crab, it’s a textural masterpiece.
- Budget-Friendly Gourmet: Dining out for seafood brunch can cost a fortune. This quiche feeds six for less than $20!
- Customizable & Crowd-Pleasing: Add Old Bay seasoning for a kick, fresh chives for brightness, or swap crab for shrimp (like in our garlic shrimp scampi).
Perfect for lazy Sundays or last-minute guests, this dish is a guaranteed hit. Craving more seafood magic? Try our smoked salmon frittata next!
How to Make Crab Quiche
Quick Overview
This recipe is foolproof: a 10-minute crust, a 5-minute filling, and 40 minutes of baking. The result? A creamy, savory quiche with a crust so flaky, it’ll rival your favorite bakery.
Key Ingredients
- For the crust: 1 ¼ cups all-purpose flour, ½ cup cold butter, ¼ tsp salt, 3-4 tbsp ice water.
- For the filling: 1 cup lump crab meat, 4 large eggs, 1 cup heavy cream, ½ cup shredded Gruyère, 1 tsp Old Bay seasoning, ¼ tsp black pepper.
Step-by-Step Instructions
- Make the Crust: Pulse flour, salt, and cubed butter in a food processor until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Chill 30 minutes.
- Blind Bake: Roll dough into a 9-inch pie dish. Line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and bake 5 more minutes.
- Mix Filling: Whisk eggs, cream, Old Bay, and pepper. Fold in crab and cheese. Pour into crust.
- Bake: 25-30 minutes at 350°F until edges are golden and center is set. Cool 10 minutes before slicing.
What to Serve With Crab Quiche
- Light & Fresh: Arugula salad with lemon vinaigrette.
- Comforting: Roasted asparagus or garlic parmesan potatoes.
Top Tips for Perfecting Crab Quiche
- Keep Everything Cold: Chill butter and water for a flakier crust.
- Don’t Skip Blind Baking: This prevents soggy bottoms!
- Use Fresh Crab: Canned works, but fresh lump crab elevates the dish.
- Avoid Overmixing: Stir filling gently to keep the custard tender.
Storing and Reheating Tips
- Fridge: Store slices in an airtight container for up to 3 days.
- Freeze: Wrap tightly in foil and freeze for 1 month. Thaw overnight before reheating.
- Reheat: Bake at 325°F for 10-15 minutes to revive the crust’s crispness.
Final Thoughts
Crab quiche is more than a meal—it’s a celebration of simplicity and flavor. With these
FAQs: Crab Quiche
1. Can I substitute canned crab for fresh crab in this recipe?
Absolutely! Canned crab works in a pinch—just drain it well. For a flavor upgrade, splurge on fresh lump crab meat. (Psst: leftover crab from last night’s dinner? Toss it in!)
2. How do I prevent a soggy crust?
Blind baking is your BFF! Pre-bake the crust with pie weights to seal it. Bonus tip: Brush the warm crust with egg wash before adding filling for extra waterproofing.
3. Can I make crab quiche ahead of time?
Yes! Assemble the crust and filling separately, refrigerate overnight, then bake fresh in the morning. Leftovers reheat beautifully too (see our storage tips!).
4. What’s the best cheese to pair with crab?
Gruyère is classic, but Swiss, cheddar, or even goat cheese work. Avoid overpowering cheeses—let the crab shine!
5. Can I freeze crab quiche?
Totally. Cool completely, wrap slices tightly in foil, and freeze for up to 1 month. Reheat straight from frozen at 325°F for 20-25 minutes.
6. Why did my quiche crack?
Overbaking is the culprit. Pull it out when the center just sets (it’ll firm up as it cools). Cover edges with foil if they brown too fast.
7. Can I skip the crust for a low-carb version?
Go crustless! Pour the filling into a greased pie dish and bake as usual. It’s lighter but still delicious.
8. What’s a good substitute for Old Bay seasoning?
Mix paprika, celery salt, and a pinch of cayenne. Or try Cajun seasoning for a spicy twist.
9. How do I know when the quiche is done?
The edges should be golden, and the center should jiggle slightly when shaken. A knife inserted near the center should come out clean.
10. Can I add veggies to this crab quiche?
Sure! Sautéed spinach, caramelized onions, or diced bell peppers pair well. Just squeeze out excess moisture to avoid a watery filling.
11. Can I use a gluten-free crust for this crab quiche?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. Pro tip: Add ½ tsp xanthan gum (if not included in your mix) for better texture. Pre-made gluten-free crusts work too!
12. Can I substitute milk for heavy cream in the filling?
You can, but the custard will be less rich. For a lighter option, use half milk and half half-and-half. Avoid skim milk—it’ll make the filling watery.
13. How many people does this crab quiche serve?
One 9-inch quiche slices into 6-8 portions. Perfect for a family of four with leftovers or a brunch spread!
14. Can I use imitation crab instead of real crab?
Sure, but adjust seasonings—imitation crab is sweeter and saltier. Reduce added salt and Old Bay slightly. Fresh crab still wins for flavor, though!
10 crust tips, you’ll master a dish that’s as fit for holiday brunch as it is for Tuesday night dinner. Ready to shine? Preheat that oven, and let’s make some magic!
