What Makes This Crab Quiche Different

More crab than quiche: This recipe is more crab than quiche (read: eggs) and sets up nicely in your favorite handmade or store-bought crust. For those who don't like traditional quiche because it's essentially baked cheese eggs with vegetables, this quiche is quite the opposite. Held together with little more than a few eggs and cream, the crab is the star.

It's like a bisque in a crust: Think of this as a creamy, bisque-like shellfish quiche with a handful of crab meat holding it all together. The texture is silky, the flavor is delicate, and every bite is pure indulgence.

Three cheese blend: Swiss, white cheddar, and mozzarella create layers of flavor without overwhelming the delicate crab. The combination is creamy, slightly nutty, and perfectly balanced.

Old Bay seasoning: Because if you're making crab anything, Old Bay is non-negotiable. It adds that classic Maryland seafood flavor that makes this quiche taste authentic.

Understanding Crab Meat: A Complete Guide

Not all crab meat is created equal. Here's what you need to know to choose the right type for your quiche:

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 a 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 preferred 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.

What to use for this quiche: I recommend backfin or lump crab meat. You don't need to splurge on jumbo lump since it will be mixed into the custard, but you want good quality crab with nice flavor. Avoid claw meat for quiche - the darker color and stronger flavor don't work as well in this delicate dish.

Why Crab Quiche is Perfect for Special Occasions

Easter brunch: This elegant quiche is a showstopper on the Easter brunch table. It's fancy enough to feel special but easy enough to make ahead.

Mother's Day: Nothing says "you're special" like a homemade crab quiche. Serve it with mimosas and fresh fruit for the perfect Mother's Day brunch.

Bridal showers: Light, elegant, and impressive - crab quiche is perfect for daytime celebrations and pairs beautifully with champagne.

Wedding brunches: If you're hosting a post-wedding brunch, this is the kind of dish that feels luxurious without requiring hours in the kitchen.

Holiday mornings: Christmas or New Year's Day brunch becomes instantly more special with crab quiche on the menu.

Anytime you want to feel fancy: Honestly? Sometimes you just want to treat yourself. Make this on a random Sunday and eat it with a crisp salad and a glass of wine. You'll feel like a lady (or gentleman) who lunches.