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    Home » Recipes » Dinner

    Quick Crab Quiche with Swiss Cheese

    Modified: May 24, 2025 · Published: Jan 15, 2017 by Katy McAvoy

    I love when you share my recipes!

    410 shares

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    Krab Quiche

    Using flaky imitation crab meat gives this crab quiche a great texture and flavor while keeping it budget friendly. It's also a fantastic recipe for those with shellfish allergies since it uses imitation crab meet and no actual crab.

    Crab Quiche

    Growing up, Crab Quiche was a spring staple in our house. I didn't appreciate as a kid, but as an adult, I crave it every year.

    Mayonnaise and blue cheese are super popular ingredients in traditional crab quiche, but I find this dish to be plenty creamy minus the mayo. And blue cheese overwhelms the more mild flavor of the imitation crab, while Swiss and/or Gruyère cheese is a more balanced choice.

    What's in Crab Quiche

    • Milk
    • Eggs
    • Old Bay Seasoning
    • Swiss cheese and/or Gruyère cheese
    • Imitation crab meat
    • Olive oil
    • Green onions
    • An unbaked pie shell

    How to Make Crab Quiche

    Preheat oven to 400 degrees.

    Heat olive oil in a small pan over medium heat. Add sliced green onion and cook for 2-3 minutes until it's softened. Remove from heat and allow to cool for 5-10 minutes.

    Ingredients for crab quiche

    In a large bowl, whisk eggs, milk and seasoning together. Stir cooked onion, cheese and imitation crab into egg mixture.

    Ingredients for crab quiche mixed together.

    Pour into pie shell.

    Quiche ready for the oven.

    Bake for 35-40 mins or until a knife inserted in the center comes out clean.

    Slice and serve.

    Crab Quiche

    Tips on Crab Quiche

    What can I substitute for the green onions?

    Red onions are my favorite substitute, but you can use any type of onions in this recipe. Just be sure to slice them thin and cook until translucent before adding to the quiche.

    What type of milk is best in this recipe?

    Any type of dairy milk will work here - Nonfat, 2%, Whole - your choice.
    (Note: I have NOT tested this recipe with non-dairy milk. If you do, let me know how it went in the comments!)

    Can I use real crab instead of imitation crab?

    The imitation crab gives this quiche a lot of texture. You can use lump crab meat in this dish if you choose, but it will change the texture and taste of the final dish.

    Do I need to make my own pie crust?

    I almost always buy pre-made pie crusts from the store to save myself some time, especially if I'm making this during the week. If you'd prefer to make your own, use your favorite recipe or try my favorite pie crust recipe from Sam at Frosting and Fettuccini.

    Add a Side Dish of Veggies

    Chili and Garlic Roasted Carrots
    Chili and Garlic Roasted Carrots
    Apple Bacon Brussels Sprouts
    Apple Bacon Brussels Sprouts

    Drink Pairings

    Rosé Cocktail Recipe with Strawberry and Elderflower
    Strawberry and Elderflower Rosé Cocktail
    Honey Orange Gin Cocktails
    Honey Orange Gin Cocktails

    Print the Recipe Card

    Krab Quiche

    Crab Quiche with Swiss Cheese

    Katy McAvoy
    Growing up, Crab Quiche was a spring staple in our house. Using imitation crab meat creates a great texture and flavor in the dish while keeping it budget friendly.
    5 from 3 votes
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Servings 8 servings

    Ingredients
      

    • 1 cup milk
    • 4 eggs
    • 1 teaspoon Old Bay Seasoning
    • 8 oz Swiss and/or Gruyère cheese shredded
    • 8 oz imitation crab drained and chopped
    • 1 teaspoon olive oil
    • 1 small bunch green onion sliced
    • 1 pie crust unbaked

    Instructions
     

    • Heat olive oil in a small pan over medium heat.
      1 teaspoon olive oil
    • Add onion and cook until onion has softened.
      1 small bunch green onion
    • Remove from heat and allow to cool to room temperature.
    • Preheat oven to 400 degrees.
    • In a large bowl, whisk eggs, milk and seasoning together.
      1 cup milk, 4 eggs, 1 teaspoon Old Bay Seasoning
    • Stir cooked onion, cheese and imitation crab into egg mixture.
      8 oz Swiss and/or Gruyère cheese, 8 oz imitation crab
    • Pour into pie shell.
      1 pie crust
    • Bake for 40-50 mins or until a knife inserted in the center comes out clean.
    • Slice and serve.

    Nutrition

    Serving: 1sliceCalories: 293kcalCarbohydrates: 18gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 115mgSodium: 342mgPotassium: 127mgFiber: 1gSugar: 3gVitamin A: 440IUVitamin C: 1mgCalcium: 311mgIron: 1mg
    Tried this recipe?Let me know how it was!

    I love when you share my recipes!

    410 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Pat Topping says

      September 20, 2022 at 3:55 pm

      What must I do to make crab quiche a crust less quiche?

      Reply
      • Katy McAvoy says

        September 20, 2022 at 4:12 pm

        You can make it as is, just leave out the crust! Make sure your pie plate is well greased. And it may take less time to bake, so start checking the quiche after 35 minutes and remove it from the oven when a toothpick inserted in the middle comes out clean.

        Reply
    2. Lori says

      November 13, 2023 at 7:01 pm

      5 stars
      Absolutely delicious!!
      I love how easy it is to prepare, and you don't need 15 ingredients! I made it with my own crust and this quiche will be made more! Definitely signing up for your recipes!

      Reply
      • Katy McAvoy says

        November 13, 2023 at 7:03 pm

        I'm all about easy recipe and this is one of my faves! So happy you enjoyed it! 🙂

        Reply
    3. Lori Tucker says

      October 06, 2024 at 4:59 pm

      5 stars
      Absolutely delicious!! And I love how easy it is to make,and I've made it more than once😊❤️

      Reply
      • Katy McAvoy says

        October 06, 2024 at 7:21 pm

        Yay! It's one of my favorites too! So glad you liked it!!

        Reply
    4. Jen says

      March 05, 2025 at 6:45 pm

      5 stars
      I didn’t have green onions so I used a yellow. Came out amazing! Will definitely make again!

      Reply
      • Katy McAvoy says

        March 06, 2025 at 11:09 am

        Yes! I've swapped the green onion out for yellow, white and red onions. Flavor turned out great with all of them. So glad you liked the recipe!

        Reply
    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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