Crab Quiche

READY IN: 1hr 15mins
Recipe by Marcie H

We live on the Oregon Coast and lots of fresh crab is the benefit. This is very tasty.

Top Review by JungleLove

I did make some changes, so it took me a while to decide if I should rate it, but I will because I owe the thanks for the base to you! I thought I had sour cream, but it had gone bad and I noticed after I had gone to the store, so I used about about 3/8 cup fat free mayo instead (I was worried about this but it was no issue). Because I used mayo I reduced the salt to 3/4 teaspoon. I used lump crab, 1 cup of cheddar (we never eat swiss), a quarter of a small sweet onion (I hate that you have to buy green onion as a small bush), and added about 1/2 bunch of blanched asparagus (for good measure). It was really Really REALLY good. If you substitute with mayo, I would use only 1/2 teaspoon salt. Ours wasn't too salty, but it could have been a little less salty. YUM!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended.
  3. Fold in crab, cheese and onions, blending well, spread into prepared pie shell.
  4. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

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