Quick Crab Quiche

READY IN: 45mins
Recipe by annconnolly

This recipe comes forn the Egg Council. When I make this for someone with seafood allergies I use imitation crabmeat.

Top Review by Pam-I-Am

Very easy and yummy. I had a can of crab meat I wanted to use so this recipe came in handy. I like the addition of tarragon - a nice light herb flavor. I also added minced green onions in place of the dried onion. The recipe could definitely use the addition of salt - I would say about 1/2 teaspoon. Mine took about 50 minutes at 375F. I served with steamed artichokes for dinner. Pam

Ingredients Nutrition

  • 1 (9 inch) deep dish pie shells
  • 1 (6 1/2 ounce) can crabmeat, flaked and drained
  • 12 cup swiss cheese, grated (cheddar does well too)
  • 6 eggs
  • 1 12 cups light cream
  • 1 tablespoon instant minced onion
  • 1 tablespoon dry white wine (optional)
  • 12 teaspoon dry mustard
  • 12 teaspoon dried tarragon leaves, crushed


  1. Sprinkle crabmeat and cheese into pie shell.
  2. Beat together remaining ingredients.
  3. pout over crabmeat and cheese.
  4. Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
  5. Cool 5 minutes before serving.

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