Using flaky imitation crab meat gives this krab quiche a great texture and flavor while keeping it budget friendly.
It's also a fantastic recipe for those with shellfish allergies since it contains no actual crab.
Growing up, Krab Quiche was a spring staple in our house. I didn't appreciate as a kid, but as an adult, I crave it every year.
Ingredients for Krab Quiche
1 cup milk
1 tsp Old Bay Seasoning
8 oz Swiss cheese, shredded
1 pkg Imitation crab, drained and chopped
1 tsp olive oil
1 small bunch of green onions, sliced
1 unbaked pie shell
Preheat oven to 400 degrees.
Heat olive oil in a small pan over medium heat. Add onion and cook onion 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 Krab Quiche
- 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.
- 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.
Enjoy your slice of quiche with a sweet and tart blackberry vanilla martini.