Crab and Bacon Quiche

Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.
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  • Level: Easy
  • Total: 2 hr (includes resting time)
  • Active: 25 min
  • Yield: 6-8
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One 9-inch frozen pie shell


1 cup shredded fontina cheese

3/4 cup jumbo lump crabmeat, picked through for shells

1/4 cup chopped cooked bacon


1 1/4 cups heavy cream

3 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley


  1. Par-bake the crust according to package directions. Let cool slightly before adding the filling.

For the filling: 

  1. Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.

For the custard: 

  1. Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
  2. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.