I’ve got your holiday brunch covered with this hearty and flavor-packed Easy Crab Quiche!
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This quiche is perfect for brunch, lunch or dinner. Add a salad and you have a full-on complete meal. I always use lump crab meat in this recipe, but you can also use backfin or imitation crab meat.
Using a refrigerated pie crust makes this quiche even EASIER. I use a combination of green and red bell pepper for color, but feel free to use one or the other.
This is an OLD recipe from the very beginning days of the blog that I’ve changed up over the years and wanted to update before Christmas… I didn’t even have photos of the original recipe! 😮
Crab Quiche Ingredients
(Olive oil, half and half and seasonings not pictured)
Enjoy! 
Originally published 12/18/11. Recipe revised and photos added 12/5/18.
Easy Crab Quiche
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: French
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Pin RecipeIngredients
- (1) 9-inch refrigerated pie crust
- 2 teaspoons olive oil
- 1/3 cup chopped yellow onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 4 large eggs
- 1 cup half and half
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon dried parsley
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1 (8-ounce) container lump crab meat
Instructions
- Preheat your oven to 350 degrees F. Form pie shell in pie dish that has been sprayed with cooking spray.
- Heat olive oil in a skillet over medium high heat. Add onions and bell pepper. Saute for 2-3 minutes, or until tender. Remove from heat.
- In a large bowl, whisk together eggs, half and half, salt, pepper, Old Bay and parsley.
- Add shredded cheese, cooked onion, bell pepper and crab meat. Stir to combine.
- Pour into pie shell.
- Bake for 45 minutes, or until eggs are set and crust is golden brown.
MaryB says
December 6, 2018 at 9:46 pmThis looks delicious! If I want to make this as a crustless quiche, do you have any suggestions? Thank you.
Amy @ The Blond Cook says
December 7, 2018 at 9:36 amThanks so much, Mary! Just don’t use the crust and be sure to spray your dish with cooking spray so it doesn’t stick. Hope you enjoy it! 🙂
Cheryl AtterburyBrooks says
December 22, 2018 at 7:59 pmLove it . Easy to make.. it was all the rave at my house.Delish!
Amy @ The Blond Cook says
December 23, 2018 at 9:22 amThanks so much, Cheryl… my mom and I are having this quiche for brunch today! Merry Christmas! 🙂
Harriette says
January 1, 2019 at 6:29 pmI tried this recipe last night, and it was delicious! Great recipe!
★★★★★
Amy @ The Blond Cook says
January 2, 2019 at 11:08 amThanks so much, Harriette! 🙂
Rae says
January 21, 2019 at 10:19 pmGreat recipe. Everyone loved this. fish
Will definitely make again
★★★★★
Amy @ The Blond Cook says
January 22, 2019 at 9:30 amThanks, Rae! Happy to hear everyone enjoyed it! 🙂