Crab Quiche I

Crab Quiche I

393 Reviews 28 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  CHRISTYJ

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

Share It

Reviews (393)

Rate This Recipe


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.

More Reviews

Similar Recipes

Quiche Lorraine I

Quiche Lorraine I



Crab and Swiss Quiche

Crab and Swiss Quiche

Crab Quiche

Crab Quiche

Crab Quiche II

Crab Quiche II

Shrimp and Crab Casserole

Shrimp and Crab Casserole


Amount Per Serving (8 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:



next recipe:

Crab and Swiss Quiche