Crab Quiche

Total Time:
1 hr 5 min
10 min
15 min
40 min

6 to 8 servings

  • 4 ounces gruyere cheese, shredded
  • One 9-inch pie shell, par-baked and pricked with a fork
  • 1 pound fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon salt
  • Pinch ground mace
  • 3 eggs, beaten

Preheat the oven to 350 degrees F.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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4.8 16
Delicious! Very impressive. item not reviewed by moderator and published
Quiche was good but not great b/c taste was a little bland. Next time would raise the amount of Old Bay, add a touch of cayenne, throw in some chopped red pepper for color and a sauteed shallot. item not reviewed by moderator and published
A pound of fresh lump crabmeat is pricey so I crossed my fingers the reviews were right....they were! I made the quiche in a shallow large quiche pan so used more than one pie crust (pillsbury rollout crust is my favorite) and baked a little less than recipe. Did add some extra onion powder and cayenne ...flavor was perfect. This was for a brunch so I made it the night before and simply warmed up for about 15 mins in the oven the next sure to cover so the crust doesn't over brown. item not reviewed by moderator and published
This was delicious, easy, and perfect for a special occasion. I made this for Mother's Day brunch and everyone loved it. I used the base recipe - but made a few tweaks to make it my own. I added lobster, a shallot, some red bell pepper for color, and a few dashes of hot sauce. I also upped the Old Bay quotient (I'm from Maryland, a 1/2 teaspoon doesn't even register on our taste buds. We put it on EVERYTHING. Seriously- we even make beer with Old Bay). All in all it was a huge success. My family is already asking when I can make it again. item not reviewed by moderator and published
Amazing... item not reviewed by moderator and published
Just perfect! A few suggestions to guarantee perfection: First and foremost, use high quality crab meat -- the kind that comes from the refrigerated, seafood section of your local market, not from a can on the shelf -- in the quantity specified in the recipe (which is one pound). Second, "Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt (if you use it) and mace (if you have it)" and then taste it, BEFORE you add the raw eggs. That way, you can adjust the seasoning by adding a little garlic or onion powder, red pepper, hot sauce -- whatever floats your boat -- before you beat in the eggs. But remember, the taste may intensify a bit during the cooking process, and you don't want to overwhelm that high quality, lump crab meat that you just spent a small fortune to buy. Last: Cook it 'til it's done! I can't emphasize this one enough: If it's still wobbly (or worse yet, runny) after 40 minutes, another 20 minutes (or so) may be needed. Enjoy! item not reviewed by moderator and published
I did view all the posted reviews before I decided to try this recipe. I had watched it on Paula's Best Dishes today. I went and purchased my ingredients and did use a deep dish pie shell. I was lucky to catch my cheese on special and I always have seafood in the freezer. I uped the bay, added just a tad bit of red pepper flakes as suggested, I would suggest to use the good lump crab meat as I have found if you skimp on this it will tell by tasting fishy. I also did a little more of the lemon zest and it really brought out the flavor, (make sure your lemons are FRESH!! This is a wonderful dish, everyone loved it and sad to say there were no left overs for me to keep. I found the dish easy to make, a quick clean up and as a last note, make sure your crust is well browned or your quiche could end up with a soggy crust. item not reviewed by moderator and published
Very nice. Easy. Filled my 1.5" deep pie plate despite using only 8 oz. crab. Jumbo lump crab worth the expense for company. Tasted a little salty using just half the called-for crab. item not reviewed by moderator and published
Very simple to make and taste wonderful!!! I can't say enough good things about it!! item not reviewed by moderator and published
Mine took 1hr 10 min. to cook, and tasted fishy more than crabby: maybe too much lemon zest? Between the crab and gruyere cheese alone, it cost over $35 to make so I don't think I'll be making this again. Too bad: I'd REALLY been looking forward to it! It looked very pretty though. Does definitely require a deep dish pie crust but I think it would be just as tasty with only half the called-for crab (and I LOVE crab. item not reviewed by moderator and published
My family eats this for breakfast the next morning straight out of the refrigerator (cold), and I would not hesitate to serve it either cold or at room temperature. So it is an ideal brunch entree, as you really don't have to reheat it. item not reviewed by moderator and published

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