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Crab quiche recipe with cottage cheese, monterey jack cheese and diablo cream sauce

Crab Quiche with Diablo Sour Cream Frosting

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, or brunch or for a cozy dinner in front of the TV. Hearty in nature you could almost call this a crab casserole. With canned lump crab meat, cottage cheese and Monterey Jack, it's luscious in flavor.
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 796kcal


  • 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 (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 and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.


Important Yield Information:
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 2 tarts.


Calories: 796kcal | Carbohydrates: 35g | Protein: 40g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 253mg | Sodium: 1250mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 827mg | Iron: 3mg