Seafood Crab Quiche

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

This is 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 breakfast recipe for popovers.

Seafood Crab Quiche Recipe

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

Filling:

8 ounces imitation crab meat, 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 crab meat, and 1/2 of the green onions in the bottom of the unbaked pastry crust.

Step 3: Repeat layering with remaining cheese, crab meat 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.

Old-Fashioned Recipe Cookbooks