Crispy Crab Quiche, it’s time to eat!
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This crab and egg combo not only makes a flavorful tag team but packs a protein punch too – delivering a nutritious meal that can be enjoyed for breakfast, lunch or dinner. It’s also a recipe that can be tweaked as needed. For example, if you’re looking for a more low-calorie quiche I suggest you double up on the eggs and lighten up on the cheese. You can easily manipulate the ingredients to meet your nutritional goals and needs. This delicious recipe is great year-round and can be stored for up to 3 months in your freezer, making an ideal meal for the busy seasons in life when you need something quick, tasty and healthy!
Personally, I can’t think of a better combination; cheesy and crisp, tender and crunchy. It makes me think that this is what you’d get if an omelette and pie crust had a baby! The flavor of the crab and creaminess of the egg makes for a perfect marriage, plus the fresh herbs and nutty Swiss cheese speak to one another. I also love to top mine with crispy chives. It not only makes for a beautiful display but adds another layer of flavor too.
Is Crab Quiche Healthy?
Depending on your health goals, there are a plethora of ways to customize this dish to fit your dietary needs. Using just the egg whites (and not the yolks) or substituting the full-fat cream for coconut cream are great alternatives for a healthier quiche. For those of you with celiac disease and are gluten-sensitive, I recommend you use fresh crab meat and purchase a gluten-free pie crust (Red Mill makes a great one)!
If you prefer a vegetarian quiche, mushrooms are a great substitute as well. Both crimini and portobello will do, but I highly suggest portobello! Grilled, fried or baked eggplant is also a great alternative in place of the crab meat.
Lastly, for individuals keeping a close watch on their sodium intake, I recommend holding on the salt and allowing the fresh crab meat to do the heavy lifting. This dish is nut-free and is a keto-friendly recipe that encompasses whole food ingredients, fit for all seasons of the year!
Are eggs really the key?
Yes! The most important ingredient in this recipe are the eggs. While I am all for substituting whole eggs for egg whites, I would not use chia egg or flax egg as a replacement. They simply will not do. After all, the magic and key ingredient in any quiche are the eggs! I know there all kinds of egg substitute products on the market, but they simply do not deliver the same richness and texture to that of an egg. I also recommend using organic eggs, farmed with sustainable practices. Brands such as Organic Valley, Alexandre Family Farm and Pete & Gerry’s are great! You could also check out your local farmers’ market and see what options they have!
INGREDIENTS
- 1 sheet refrigerated pie crust
- 1 cup shredded Swiss cheese, divided
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 1 tablespoon unsalted butter
- 3 large eggs
- 1-1/2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup flaked imitation crabmeat, chopped
INSTRUCTIONS
Prep and Bake Crust
Preheat the oven and prepare the pie crust. Bake with foil, then without, and add cheese to the warm crust.
Sauté Veggies
Melt butter in a skillet and cook the red pepper and green onions until tender.
Mix Filling
Whisk eggs with cream and seasonings. Add crab and veggies, then combine with cheese and pour into crust.
Bake Quiche
Bake until set, let cool slightly, then slice.
Devour!
FAQs & Tips
Not only can you double or triple your recipe, but this dish makes for great storage! It keeps well in the refrigerator and, as mentioned, can last up to 3 months in the freezer! When it comes to cooking and reheating your quiche, place directly onto a baking sheet and cover with aluminum foil.
To reheat your crab quiche, preheat your oven to 250-350 degrees F. Place the quiche in the oven and heat for about 15-20 minutes, or until warmed through. Allow the quiche to sit at room temperature for half an hour before serving. Reheating does affect the flavor but in the BEST way possible. I oftentimes find the leftover reheated quiche more robust in its flavor.
Serving Suggestions
This recipe pairs great with light salads and veggie sides! A bed of roasted broccoli, grilled asparagus or a fresh fruit salad are all great options. Depending on the time of year you whip up this dish, I suggest you use seasonal produce and plan your side dish around that. For example, I would make this dish using egg whites and pair with juicy stone fruits such as plums and peaches, making for a lighter bite during summertime. For the winter seasons, I would keep the whole eggs (yolk and all) and pair with a beautiful persimmon or cranberry salad.
As far as desserts go, I highly recommend you check out this banana cream pie or even these flourless gluten-free chocolate cookies. These cookies are crispy on the outside and fudgy, brownie-like on the inside! It doesn’t matter if you are team chewy or crispy, this cookie is perfect for both!
Easy Crab Quiche
Ingredients
- 1 sheet refrigerated pie crust
- 1 cup shredded Swiss cheese divided
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 1 tablespoon unsalted butter
- 3 large eggs
- 1-1/2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup flaked imitation crabmeat chopped
Instructions
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Preheat your oven to 450 degrees F. Fit the pie crust into a 9-inch pie plate, creating a fluted edge. Line the crust with foil and bake for 5 minutes. Remove the foil and bake for an additional 5 minutes, then sprinkle 1/2 cup of Swiss cheese over the warm crust.
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Lower the oven temperature to 375 degrees F. In a skillet, melt butter over medium heat and sauté the red pepper and green onions until they are tender and fragrant.
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In a mixing bowl, whisk together the eggs, half-and-half cream, salt, and black pepper. Fold in the chopped imitation crabmeat, the sautéed red pepper and onions, and the remaining Swiss cheese. Pour this mixture into the prepared crust.
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Bake the quiche for 30-35 minutes, or until the center is set and a knife inserted comes out clean. Allow the quiche to rest for 15 minutes before slicing. DEVOUR!
Nutrition
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