Chorizo, Crabmeat Quiche

Total Time
Prep 15 mins
Cook 45 mins

This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic.

Ingredients Nutrition


  1. In a deep pie dish place crust.
  2. Fry chorizo, onions, peppers and garlic 5 minutes.
  3. Add cream, old bay, pepper and salt, parsley to eggs.
  4. Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling.
  5. Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.
Most Helpful

Very tasty indeed! DH and I really enjoyed this. I added a tad more Choriza (3oz.+), I will add more next time. I also used 6 eggs & jalapeno pepper for the "hot" pepper cuz I wasn't sure what kind of pepper that might be and it's what I had on hand. The crab meat was delicate and delightful! I made Aunt Jennie's Pie Crust (With Oil), for the first time, and was very happy with the outcome. Also Old Bay Seasoning #2. Top notch recipe, thanks a bunch Rita!

Chicagoland Chef du Jour August 22, 2009

Very tasty. I used a mixture of swiss,monterey jack,and colby cheeses in place of cheddar and mozzarella. Will make again.

Krystal M. October 27, 2007

This was just so tasty, really great. I made my own crust for the Quiche (cheats method with rolled pastry, but did bake it) and where I thought I had a tin of crabmeat I found that it was prawns, used them and it turned out perfect. Got a chance to use the Old Bay Seasoning that was sent to me as well. Thanks Rita for a lovely recipe and it is one I will definately do again.

Latchy August 11, 2004