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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.
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 You Need
- 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.
In a large bowl, whisk eggs, milk and seasoning together. Stir cooked onion, cheese and imitation crab into egg mixture.
Pour into pie shell.
Bake for 35-40 mins or until a knife inserted in the center comes out clean.
Slice and serve.
Tips on Crab Quiche
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.
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!)
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.
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
Drink Pairings
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Print the Recipe
PrintCrab Quiche
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.
- Prep Time: 10 min
- Cook Time: 35 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup milk
- 4 eggs
- 1 tsp Old Bay Seasoning
- 8 oz Swiss and/or Gruyère cheese, shredded
- 1 - 8 oz package of Imitation crab, drained and chopped
- 1 tsp olive oil
- 1 small bunch green onion, sliced
- 1 unbaked pie shell
Instructions
Heat olive oil in a small pan over medium heat.
Add onion and cook until onion has softened.
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.
Stir cooked onion, cheese and imitation crab into egg mixture.
Pour into pie shell.
Bake for 40-50 mins or until a knife inserted in the center comes out clean.
Slice and serve.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2.6 g
- Sodium: 293.7 mg
- Fat: 19.3 g
- Carbohydrates: 14.5 g
- Fiber: 0.9 g
- Protein: 14.3 g
- Cholesterol: 122.8 mg
Keywords: krab, imitation crab meat, onions, quiche, eggs, pie, dinner, easy meals, egg pie, crab quiche,
Pat Topping
What must I do to make crab quiche a crust less quiche?
Katy McAvoy
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.