Crab and Tomato Quiche

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 15 min
  • Yield: 6-8
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One 9-inch frozen pie shell


1/4 cup minced fresh chives

1/2 cup jumbo lump crabmeat, picked through for shells

1/2 cup quartered cherry tomatoes

1 cup shredded mozzarella


1 1/4 cups milk

3 large eggs

1/8 teaspoon cayenne

Kosher salt and freshly ground black pepper


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

For the filling: 

  1. Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives

For the custard: 

  1. Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
  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.