This seafood crab quiche recipe is rich and creamy with plenty of chunks of mellow flavored crabmeat, loads of Swiss cheese and a delicate flaky pastry crust.

A wonderful quiche recipe to serve for breakfast, brunch or a weeknight dinner.

Brunch Menu Ideas:

Serve this crab quiche with Fresh Fruit Skewers with Vanilla Honey Glaze or Grandmother's Breakfast Fruit Compote. Also try this recipe for popovers.

Seafood Crab Quiche Recipe

More Quiche Recipes Bisquick Quiche with Mushroom, Broccoli, and Cheese Bisquick Quiche with Ham and Parmesan Cheese Hamburger Quiche Mushroom and Swiss Quiche Spinach Mushroom and Onion Quiche Bacon Cheddar and Onion Quiche Easy to Make Roast Beef Hash Quiche Bell Pepper and Bacon Quiche Crustless Crab Quiche Crab Quiche Seafood Crab Quiche Crab Quiche Recipe Golden Onion Quiche

Crust: (1) 9-5/8" extra large deep dish frozen pastry crust, slightly thawed for about 15 minutes.

Filling:

8 ounces imitation crabmeat, flaked
1-1/2 cups shredded swiss cheese
1/4 cup chopped green onion
4 eggs
1-1/4 cups whole milk or light cream
1/2 teaspoon salt
1 teaspoon ground hot red pepper (or to taste)
2 teaspoons dried parsley, crushed fine

Instructions:

Step 1: Preheat oven to 425 degrees.

Step 2: Beginning with the cheese, layer 1/2 of the swiss cheese, 1/2 of the crabmeat, and 1/2 of the green onions in the bottom of the unbaked pastry crust.

Step 3: Repeat layering with remaining cheese, crabmeat and green onions.

Step 4: In a separate bowl, whisk the eggs together. Add milk, salt, hot red pepper and parsley and whisk until combined.

Step 5: Place your pie crust on a stiff baking sheet.

Step 6: Pour egg mixture into the pastry crust over all. Do not overfill. If there is any extra egg mixture that won't fit in to the crust, just discard it.

Step 7: Place your filled pie crust with the baking sheet into your pre-heated oven and bake for 15 minutes.

Step 8: Lower oven temperature to 300 degrees. Bake for 30-35 minutes more or until when you insert a knife, it comes out clean and the quiche is set.

Step 9: Let sit for 10-15 minutes before cutting.

Step 10: Cut carefully with a serrated steak knife by first cutting through the cheese crust and then with a second cut on the same line to cut through the pastry crust. Take your time with cutting this to ensure pieces come out well.

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