This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, brunch, or for a cozy dinner in front of the TV. So hearty in nature you could almost call this a crab casserole. Learn which crab meat is the best to use and which creamy ingredients make this a special quiche recipe.
Ok, be honest, isn’t it wonderful to have a homemade quiche around? Think about every time you’ve made one. Besides being a great dish for entertaining, they’re great for a breakfast snack or a quick lunch. They’re easy to heat up and they keep well in the fridge, maintaining their beautiful shape and flavor.
This crab quiche recipe is rich and thick using cottage cheese, Monterey Jack and sour cream. And keep in mind, is also wonderful using Swiss cheese in place of Monterey Jack.
I’ve made this recipe tart style, as my relationship with Pate Brisee pie-tart dough continues to escalate.
As does my obsession with my tart pans and making tarts. In all of their fluted glory, they make me very happy. Very happy because it wasn’t all that long ago that I couldn’t make a homemade pie crust to save my life.
My original version of the recipe was made in a deep dish pie pan without using a crust. Now made in tart version, I doubt I’ll ever go back.
What Canned Crab Meat Should I Choose?
While in Culinary School, the use of quality products was a very strong everyday reinforcement in our cooking theories.
Buying canned crabmeat has always been a mystery to me, so I was thrilled to learn the differences. We were advised that Jumbo Lump Crabmeat should be your choice. However, it comes with a high price tag. But it also is made up of large pieces of crab with fine texture and sweet flavor. Crab labeled Colossal is even more expensive and should be considered if it’s simply for dipping in melted butter. Both of these grades are recommended for more stand alone uses featuring the delicate flavors.
Lump Crabmeat is third in line. Mostly consisting of body meat, it’s still beautiful in color and fresh in flavor. A good choice for crab cakes. Even with the large chunks, it would still bind together.
I used lump crabmeat for my crab quiche recipe.
- You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam.
- Don’t have a 9″ tart pan? A deep dish pie pan works just as well. And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield two tarts.
Crab Quiche Recipe
There’s just a hint of Diablo Sauce, which is a tomato based spicy sauce, mixed with sour cream. Due to it’s spicy nature, I used it sparingly, combined with sour cream, as a “frosting” to top off the flavor scheme.
Using canned crabmeat, this is easy to make and was perfect for our Saturday evening where we settled in to watch the final episode of Godless. Not seen it? Great show in all of its classical Western style.
Next time you’re thinking quiches, I hope you give this one a try.
And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category, you’ll find lots of great breakfast ideas, including the most popular on my site for Country Potatoes with Ham.
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Easy Crab Quiche
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 3/4 cup Parmesan Cheese grated
- 1/4 cup flour
- 1 pinch salt
- 4 shakes tabasco sauce
- 1/8 teaspoon fresh nutmeg grated
- 3/4 cup lump crab meat rough chopped
- 4 cups monterey jack cheese shredded
- 2 prepared pie crusts
- 2 Tablespoons Diablo Sauce Optional (link in instruction section)
- 2 Tablespoons Sour Cream
- Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture.
- In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
- Stir in the crabmeat and Monterey jack cheese.
- Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 – 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
- To serve, top with two tablespoons of Diablo Sauce (optional) and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.
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Linda Manning says
Hi Lea Ann, what is the fourth ingredient where it says “3/4 cup grated grated”?
Lea Ann Brown says
Thanks for your note Linda. I’ve corrected the recipe.
I’ve got this in the oven right now! Looking forward to eating it. Thanks for sharing the recipe.
Lea Ann Brown says
Fabulous. Please let me know how you like it.
Looks and sounds delicious and I appreciate knowing the crab differences. I had to LOL at “the look” comment.