Crab Quiche I

Crab Quiche I


"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a good main course for a light dinner."

Ingredients 1 h {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
  3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Tips & Tricks
King Crab Appetizers

See how to make a supreme appetizer!

Holiday Leftovers Quiche

Easily turn holiday dinner leftovers into a delicious quiche.

Rate recipe

Your rating


Reviews 398

  1. 527 Ratings


Super recipe! I used no crust and made the following basic changes: 2 6 oz. cans crabmeat, no mayo - used light & plain yogurt instead, egg substitute in place of 3 eggs, pre-shredded light swiss cheese, added 1 tsp. old bay seasoning, 1 tsp. garlic powder, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no crust & baked it in an 11x7 Pyrex dish for approx. 70-75 minutes. Cut into squares & served many at a brunch! This recipe freezes so well, too!


I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.


After reading other reviews I used: 2 6oz cans crab meat, drained; 3 eggs instead of two; and added: teaspoon hot sauce; 2 garlic cloves; a bit less than a cup sharp cheddar cheese, grated; and baked for one hour 15 minutes. YUM!!! I baked it all in a deep dish 9" pie shell which was the perfect size. No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe.