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Crab Quiche

Calling all seafood lovers! This Crab Quiche is perfect for brunch, lunch, dinner, or anytime you’re craving a savory seafood meal.
Author: Jennifer Locklin


  • 1 refrigerated pie crust
  • 4 eggs
  • 1 pound lump crab meat
  • 1 cup heavy cream
  • 2 tablespoons flour
  • 1 cup grated Gruyere or Swiss cheese
  • ¼ cup grated Parmesan cheese
  • 3 green onions minced
  • 1 teaspoon grated lemon zest
  • ½ teaspoon dry mustard
  • ½ teaspoon Old Bay seafood seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon nutmeg
  • 3 dashes Tabasco hot sauce to taste


  • Preheat the oven to 350 degrees F.
  • Press pie crust into a 9-inch pie plate.
  • Blind-bake the pie crust before pouring in the filling by loosley placing parchment onto the fitted raw pie crust-lined dish, and fill it with pie weights or dry beans. Bake it in a 350° for 20 minutes. Remove the weights or beans and parchment and allow to cool to room temperature before using.
  • Turn oven down to 300 degrees.
  • Sprinkle the cheese evenly over the bottom of the pie crust.
  • Top with the crab meat and sprinkle with the scallions.
  • Whisk together the eggs, heavy cream, flour, lemon zest, dry mustard, seafood seasoning, salt, pepper, nutmeg, and Tabasco hot sauce in a bowl.
  • Pour the egg mixture into the pie crust.
  • Bake at 300 degrees until the filling sets, about 1 hour. If pie crust edges begin to brown too much, place these pie crust shields over the crust or loosely tent foil over the quiche - do not allow the center of the foil to collapse and touch the top of the quiche top will stick to the foil.
  • Let stand for 20 minutes before slicing. The edges of the quiche will be set and the center will be a little jiggly but not wet.