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
- Total Time: 1 hour
- Yield: 8 slices
Ingredients
- (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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: French
Keywords: easy crab quiche, crab quiche, crab quiche recipe, crabmeat quiche recipes, best crab quiche
Elizabeth McMahon says
If you like messing up your kitchen and ingredients that overflow a 9 inch pie pan then this is the recipe for you. I deliberately used three eggs instead of four and when I poured it into the pie shell it overflowed all over my counter and down the base of the center island. Is not puffed out like other quiches I have baked. Not happy
★
Amy says
Hi Elizabeth, I have made this recipe several times without fail, and there are also five other 5-star reviews with wonderful feedback – I don’t know what could have gone wrong. I’m so sorry it didn’t work for you!
Susan Rich says
I had brought back some Dungeness Crab from a recent trip to the coast and used this recipe for Easter Brunch! Super simple recipe and guests went back for seconds!
★★★★★
steve thomas says
I wonder with Swiss Cheese? Diced green onions?
Amy says
Hi Steve – I have not tried this with Swiss cheese or green onions, so I can’t say with complete certainty how it will turn out. Let us know if you try it and I hope you enjoy it! 🙂
Lynne B. says
Just made this tonight for my husband and he absolutely loved it!!! It was really easy to make; I did add double the crabmeat and sautéed the onions and peppers until they browned a little, Definitely a huge hit-thanks for a delicious recipe
★★★★★
Anita says
Thank you for the recipe if I use imitation crab meat how much do I need? Thanks in advance
Amy @ The Blond Cook says
Hi Anita, I’ve never tested this recipe with imitation crab meat so I can’t say with certainty. Please let us know how it turns out if you try it!
Gwen says
The recipe was very easy to make. Tasted awesome! Enjoyed it for dinner.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Gwen! Happy to hear you enjoyed the quiche! 🙂
Rae says
Great recipe. Everyone loved this. fish
Will definitely make again
★★★★★
Amy @ The Blond Cook says
Thanks, Rae! Happy to hear everyone enjoyed it! 🙂
Harriette says
I tried this recipe last night, and it was delicious! Great recipe!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Harriette! 🙂
Cheryl AtterburyBrooks says
Love it . Easy to make.. it was all the rave at my house.Delish!
Amy @ The Blond Cook says
Thanks so much, Cheryl… my mom and I are having this quiche for brunch today! Merry Christmas! 🙂
MaryB says
This looks delicious! If I want to make this as a crustless quiche, do you have any suggestions? Thank you.
Amy @ The Blond Cook says
Thanks 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! 🙂