Crab and Gruyère Quiche

Crab and Gruyère Quiche


542 people made this

About this recipe: This easy seafood quiche makes a wonderful brunch or light dinner.

Christine Johnson

Serves: 8 

  • 2 eggs, beaten
  • 125g (4 1/2 oz) mayonnaise
  • 2 tablespoons plain flour
  • 100ml (4 fl oz) milk
  • 125g (4 1/2 oz) crab meat
  • 125g (4 1/2 oz) Gruyère cheese, diced
  • 1/2 bunch spring onions, chopped
  • 1 (23cm) unbaked pastry case

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a medium bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended. Stir in crab, cheese and onion. Spread into pastry case.
  3. Bake for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

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Reviews (5)


Used different ingredients. Super recipe! I used no pastry and made the following basic changes: no mayo - used light & plain yoghurt instead, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no pastry & baked it for approx. 70-75 minutes. Cut into squares & served at a brunch! This recipe freezes so well, too! - 21 Jul 2008


YUM!!! No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe. - 21 Jul 2008


Used different ingredients. This was a very good quiche! Like others, I added an extra egg, 2 cloves of garlic, salt, pepper and omitted the pastry. Halfway through baking, I also added enough cheese to cover the top. This created a cheesy "crust" for the top of the quiche. - 21 Jul 2008

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