Crab Quiche | Nik Snacks

2020 is the year of the crab for me. Crab quiche is just the cream on top of the crop that was this year. It started with my birthday and a request for crab legs (the easiest easiest, most decadent thing I could think to buy to celebrate a pandemic birthday at home). Then it graduated to crab cakes and now this quiche.

I love quiche. When I see it on a menu, I always consider it. Next to a crisp salad and a few glasses of wine, I instantly turn into a lady who lunches. Or one that makes dinner. Speaking of which, this quiche is great for dinner. It's hearty, but not too heavy and rich so it needs a side of vegetables to make it a complete meal.

I really need to scrub this sheet pan, don't I?

This recipe is more crab than quiche (read: eggs) and sets up nicely in your favorite handmade or store-bought crust. Normally, I'd bang out a crust recipe and add it to the party, but this time around it's about the filling and there are perfectly good crusts in your local grocer's freezer, so why not? Save yourself some time. You may be working/home-schooling/lollygagging at home these days and even if you aren't, I'm here to tell you that not making a pie crust should be the least of your worries if you decide to make this quiche. There are bigger fish to fry.

For those who don't like traditional quiche because it's essentially baked cheese eggs with vegetables, this quiche is quite the opposite. Helf together with little more than a few eggs and cream, the crab is the star.


Types of Crab Meat
  • Jumbo Lump: Is the most expensive type of crab meat. Jumbo lump crab meat comes from the crab’s swimmer fin muscles. Crabs only have 2 of them, so you need a LOT of crabs to make a tub or can of jumbo lump crab meat. It’s very sturdy and is excellent served on its own or as a topping for dishes or salads.
  • Lump: A bit smaller than jumbo lump, but still very sturdy and flavorful. It comes from the body of a crab and is ideal for chunky crab cakes.
  • Backfin: Also known as flake crab meat, it also comes from the body of a crab but the “backfin” part can also include the broken pieces of lump crab meat. It’s flakier than lump crab, but my preffered choice for every crab dish.
  • Claw: Claw meat is much darker than the other types of crab meat, is not as sweet, but it has a stronger flavor. Claw meat is the least expensive and is ideal for soups, dips, and stews because the visual presentation is not as important. 

According to the internet, John Travolta really enjoys making crab quiche and has a recipe floating around out there. I didn't find out this tidbit of information until moments before drafting this post. I'm not here to say that his recipe is awful (it's not; his has a handmade crust, while this one relies on store-bought crust) but is the guy REALLY an authority on how to make a quiche? Did he go to culinary school and I didn't know it?


Every forkful is a lesson in how baked crab is really delicious

Dinner for 2 with a side of buttered turnips

Crab Quiche

Crab Quiche

Yield: 8-1/8 slices
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
More crab than quiche, eggs, cream and mild cheeses are folded into a pre-baked crust. It's a creamy bisque-like shellfish quiche with a handful of crab meat holding it all together (use shrimp or lobster if you'd like a variation).


  • 1 frozen or refrigerated pastry shell (9 inches)
  • 1 cup shredded Swiss cheese, divided
  • 4 large eggs
  • 1/2 cups heavy cream
  • 1/2 cup chopped red bell pepper or jarred pimientos
  • 1/4 cup chopped green onions
  • 1 teaspoon Old Bay Seasoning
  • 1/2 Tablespoon dried parsley or 1 Tablespoon fresh dill
  • 4 oz. white cheddar cheese, shredded
  • 4 oz. mozzarella cheese, shredded
  • salt and pepper, to taste
  • 8 oz. crab meat


  1. Preheat oven to 450. Line pie crust edges with foil. Sprinkle 1/2 cup of the Swiss cheese evenly over the bottom of the pie crust.Bake 10 minutes. Remove from the oven. Reduce heat to 350 degrees.
  2. Whisk together the eggs, heavy cream, Old Bay seasoning, and parsley in a bowl.
  3. Pour the egg mixture into the pie crust. Add the crab meat, remaining cheese and gently combine everything together.
  4. Pour into crust. Sprinkle with the scallions. Bake until the custard sets, about 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing.



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Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
shellfish, crab, easy, bake, quiche
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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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