Having people over for a holiday brunch and don’t know what to serve?

Our crab quiche recipe is delicious and reminds one of a creamy crab dip. The delicate crab flavor is a perfect pairing for the eggs and caramelized onions. We chose cream cheese because it adds creaminess without overpowering the other flavors. This crab quiche recipe isn’t just for breakfast or brunch though, you can also have it for lunch or dinner.

Time to cook!

Crabmeat Quiche Recipe:

Skill Level: Beginner

Prep Time: 10 minutes

Cook Time: 50-60 minutes (depending on whether you blind bake your pie shell while the onions are cooking, or after)

Total Cook Time: 1 hour – 1 hour and 10 minutes

Ingredients Required to make Crabmeat Quiche Recipe:

1 9-inch pie shell (you can use a store bought one or make your own! See recipe below for homemade pie shell)

1 and 1/2 cups Cameron’s Seafood Lump Maryland Crab Meat

1/3 cup cream cheese

1/2 of a large onion, sliced thinly

7 large eggs

1/3 cup milk

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp cayenne

Crabmeat Quiche Cooking Directions:

First you want to preheat your oven to 375 degrees Fahrenheit. Next, it’s time to caramelize your onions. This is going to take a good amount of time to get them to a deep golden brown, about 20 minutes.

Heat a medium pan over high heat with 2 tbsp of oil. Once the pan is very hot, put your onions in and let the bottoms get slightly golden. Now turn down your heat to medium and stir the onions about every minute. Anytime you see brown forming on the bottom of your pan, throw in a few splashes of water to take it off. This will help your onions brown up faster too. Once your onions are a deep golden brown, take them off the heat and set aside until needed.

While your onions are cooking, you can blind bake your pie shell. You need to blind bake it for a few minutes because otherwise the shell will have a soggy bottom but your eggs will be cooked.

Take your shell and poke a fork into the bottom in a few different places, this allows steam to escape. Take a piece of parchment paper and place it into the shell and then carefully pour in pie weights or dried beans. (Pie weights can be bought at most kitchenware shops). The weight on the shell will prevent the bottom from bubbling up.

Place your shell in the oven and cook it for about 10 minutes. It’s not going to be brown yet, you just want to start the cooking process. Take it out of the oven and set it aside until needed.

In a mixing bowl, whisk together your eggs, milk, salt, pepper, garlic powder, oregano, thyme, and cayenne. Set it aside for a moment. Take your pie shell and dot it with teaspoons of your 1/3 cup cream cheese until the bottom of your shell is mostly covered. Top this with your sauteed onions and Cameron’s Lump Maryland Crab Meat, and then pour your egg mixture over top. Place your crabmeat quiche in the oven and bake it for about 30 minutes.

There should be no jiggling of the egg mixture when you give your quiche a little shake. Keep an eye on your quiche after 25 minutes though, you also don’t want to over-bake it.

Homemade 9-inch Pie Shell Recipe:

Skill level: Intermediate

Prep Time: 10 minutes

Ingredients Required to make 9-inch Pie Shell:

1 and 1/3 cups all purpose flour

1/2 cup butter (you can use salted or unsalted, if using unsalted add in a few pinches of salt)

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp thyme

1/3 cup of ice water

9-inch Pie Shell Cooking Directions:

In a stand mixer or a food processor, add in all the ingredients except the water and mix until the butter is in pea sized lumps.

Slowly add in your water just until the dough looks like it is starting to come together. It should be moist but not too wet. Go ahead and add a little more water if your dough seems too dry.

Take the dough out, form it into a ball, and let it sit on a floured counter for a few minutes. Now roll out the dough into a circle about 1/4 inch thick and place it into your 9 inch pie shell. Cut off any excess dough, leaving enough to fold under around the edge of the shell. Press down the dough around the edges with the tines of the fork to create a pretty pattern. Put your shell into the fridge to chill until you are ready to put it in the oven. A chilled dough makes for a flakier crust.

This quiche is great served with some hash browns or a green salad, or come up with your own side! Post a picture of your crab quiche recipe and your choice of side, and let us know how it turned out on Facebook, Instagram, or Twitter. Happy Brunching!

Buy Maryland Blue Crab Online:

Feel like skipping the dishes and ordering seafood for delivery? Cameron’s Seafood delivers Maryland blue crab, Maryland crab cakes and many more seafood products straight to your front door within 48 hours in the United States!

Feel free to contact us if you have any questions before placing your order.

By: Melanie Craighead



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