Crab Quiche

    50 min

    This crab quiche is easy to make and absolutely delicious, and a nice change from the ordinary quiche. Serve with a green salad for an elegant lunch or light summer supper in the garden.

    87 people made this

    Serves: 6 

    • 3 tablespoons butter
    • 2 tablespoons chopped spring onion
    • 3 tablespoons chopped red pepper
    • 225g crab meat, flaked
    • 1 teaspoon salt and pepper to taste
    • 2 tablespoons white wine
    • 3 eggs, beaten
    • 125ml single cream
    • 1 (23cm) pastry case, partially baked
    • 60g grated Gruyere cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5.
    2. Heat butter in a large frying pan over medium heat. Saute spring onion and red pepper until soft. Stir in crab meat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
    3. In a large bowl, beat eggs until light. Whisk in cream and crab mixture. Pour into pastry case and sprinkle with cheese.
    4. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.


    To partially bake pastry case, bake in preheated oven for 5 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (55)


    The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.  -  26 Jun 2002  (Review from Allrecipes US | Canada)


    GREAT RECIPE!!! I accidentally left out the red pepper and liked it much better than with the pepper in it. I also subsituted sherry for the wine. I make a crustless version by using swiss cheese slices as the "crust" instead of putting shredded swiss on top. It is really good!  -  08 Jul 2004  (Review from Allrecipes US | Canada)


    Delicious. I subbed sherry - didn't have an open bottle of white handy - and it came out great. I used baby Swiss for a milder flavor. I A little more work than "Crab Quiche I", also from this site, but worth it.  -  15 Sep 2003  (Review from Allrecipes US | Canada)