Crab Quiche


I decided to make this crab quiche for my husband who loves quiche, and it was gone in one sitting. You won't be disappointed! Leaving the quiche in the oven with the door closed after cooking gives it a smoother texture.

Crab Quiche
Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 10 mins
1 9-inch deep-dish quiche


  • 1 (9 inch) deep dish frozen pie crust

  • 4 large eggs

  • 1 cup heavy cream

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 3 dashes hot pepper sauce (e.g. Tabasco™), or to taste

  • 1 cup shredded Monterey Jack cheese

  • ¼ cup grated Parmesan cheese

  • 1 (8 ounce) package imitation crabmeat, flaked

  • 1 stalk green onion, chopped


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Remove from the oven and allow to cool.

  3. While the crust is cooling, whisk cream, eggs, salt, pepper, and hot sauce together in a large bowl. Stir in crab, Monterey Jack, Parmesan, and green onion.

  4. Pour crab mixture into the cooled pie shell.

  5. Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes.

  6. Remove from the oven and serve.

Nutrition Facts (per serving)

346 Calories
26g Fat
17g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 346
% Daily Value *
Total Fat 26g 33%
Saturated Fat 13g 66%
Cholesterol 154mg 51%
Sodium 691mg 30%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 11g
Vitamin C 1mg 3%
Calcium 176mg 14%
Iron 1mg 7%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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