10 Silky Crab Quiche Recipes for Elegant Brunches

Elegant yet approachable, sophisticated yet comforting, crab quiche stands as the perfect centerpiece for your next brunch gathering.

You’ll find these ten silky recipes blend delicate seafood with rich custard for an impressive presentation that requires less effort than you might expect.

From the classic Maryland-style with Old Bay’s distinctive warmth to gluten-free variations with nutty almond crusts, each option offers a unique flavor profile.

The following collection promises to transform your entertaining repertoire with seafood sophistication.

Classic Maryland Crab Quiche With Old Bay Seasoning

This silky quiche celebrates Maryland’s famous blue crab with the iconic Old Bay seasoning.

Perfect for brunch or light dinners, it features a flaky crust and creamy custard loaded with succulent crabmeat.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 pound lump crabmeat, picked over for shells
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 tablespoons Old Bay seasoning
• 1 cup shredded Swiss cheese
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Instructions:

Step 1: Preheat oven to 375°F. Place pie crust in a 9-inch quiche dish or pie plate.

Step 2: In a large bowl, whisk together eggs, heavy cream, and milk until well combined.

Step 3: Gently fold in crabmeat, Swiss cheese, green onions, parsley, lemon juice, Old Bay seasoning, and black pepper.

Step 4: Pour mixture into the pie crust, ensuring crab is evenly distributed.

Step 5: Bake for 35-40 minutes until center is set and top is golden brown.

Step 6: Let quiche rest for 10 minutes before slicing and serving.

Nutrition:

• Calories: 385 per serving
• Protein: 23g
• Fat: 28g
• Carbohydrates: 12g
• Sodium: 850mg
• Serving size: 1/8 quiche

Mediterranean Crab and Feta Quiche With Sun-Dried Tomatoes

This silky Mediterranean quiche combines sweet crab meat with tangy feta cheese and aromatic sun-dried tomatoes in a flaky crust for an elegant brunch or dinner option.

Ingredients:

• 1 pre-made pie crust
• 8 oz fresh crab meat, picked over for shells
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

Step 1: Preheat oven to 375°F (190°C). Press pie crust into a 9-inch quiche dish or pie plate.

Step 2: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3-4 minutes.

Step 3: In a large bowl, whisk together eggs and cream. Stir in sautéed onion mixture, crab meat, feta cheese, sun-dried tomatoes, basil, oregano, salt, and pepper.

Step 4: Pour mixture into the prepared crust. Bake for 35-40 minutes until center is set and top is golden brown.

Step 5: Let quiche rest for 10 minutes before slicing and serving. Can be served warm or at room temperature.

Nutrition:

• Calories: 380 per serving
• Protein: 18g
• Fat: 28g
• Carbohydrates: 15g
• Sodium: 590mg
• Serving size: 1/8 quiche

Thai-Inspired Coconut Crab Quiche With Lemongrass

This fragrant quiche combines sweet crab meat with aromatic lemongrass and creamy coconut milk in a flaky crust, creating a delightful fusion of Thai flavors and French technique.

Ingredients:

• 1 pre-made pie crust
• 2 cups lump crab meat
• 1 cup coconut milk
• 4 large eggs
• 2 stalks lemongrass, finely minced
• 1 red bell pepper, diced
• 3 green onions, sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon Thai red curry paste
• ½ teaspoon salt

Instructions:

Step 1: Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche dish and prick with fork.

Step 2: In a bowl, whisk together eggs, coconut milk, lime juice, fish sauce, and curry paste until smooth.

Step 3: Stir in lemongrass, bell pepper, green onions, ginger, garlic, and cilantro. Gently fold in crab meat.

Step 4: Pour mixture into pie crust and bake for 35-40 minutes until center is set and top is golden.

Step 5: Let cool for 10 minutes before serving. Garnish with additional cilantro if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 18g
• Fat: 21g
• Carbohydrates: 15g
• Fiber: 1g
• Sodium: 650mg
• Serving size: 1/6 quiche

Gluten-Free Crab and Asparagus Quiche With Almond Crust

This elegant gluten-free quiche combines sweet crab meat with tender asparagus in a nutty almond flour crust for a protein-rich, satisfying meal perfect for brunch or dinner.

Ingredients:

• 2 cups almond flour
• 3 tablespoons coconut oil, melted
• ¼ teaspoon salt
• 8 ounces fresh crab meat
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 5 large eggs
• 1 cup coconut milk
• ½ cup grated cheese (dairy-free option available)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 350°F. In a bowl, combine almond flour, coconut oil, and salt. Press mixture into a 9-inch pie dish to form crust.

Step 2: Blind bake the crust for 10 minutes until lightly golden.

Step 3: Meanwhile, blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain well.

Step 4: In a large bowl, whisk together eggs, coconut milk, dill, lemon zest, garlic powder, salt, and pepper.

Step 5: Arrange crab meat and asparagus evenly in the par-baked crust. Sprinkle with cheese.

Step 6: Pour egg mixture over the filling. Bake for 40-45 minutes until center is set and top is golden.

Step 7: Let rest for 10 minutes before slicing and serving.

Nutrition:

• Calories: 315 per slice
• Protein: 18g
• Fat: 24g
• Carbohydrates: 9g
• Fiber: 3g
• Gluten-free
• Dairy-free option available

Creamy Avocado and Crab Quiche With Lime Zest

This silky quiche combines sweet crab meat with creamy avocado and a hint of lime zest, all nestled in a buttery crust for a luxurious brunch centerpiece.

Ingredients:

• 1 pre-made pie crust
• 2 cups fresh crab meat
• 2 ripe avocados, diced
• 1 tablespoon lime zest
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup grated Swiss cheese
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: Preheat oven to 375°F. Place pie crust in a 9-inch quiche dish and prick bottom with fork.

Step 2: Pre-bake crust for 10 minutes. Remove and let cool slightly.

Step 3: In a bowl, whisk together eggs, cream, and milk until well combined.

Step 4: Gently fold in crab meat, diced avocados, lime zest, cheese, green onions, and garlic.

Season with cayenne, salt, and pepper.

Step 5: Pour mixture into the pre-baked crust and spread evenly.

Step 6: Bake for 40-45 minutes until center is set but still slightly jiggly.

Step 7: Allow quiche to rest for 15 minutes before slicing and serving.

Nutrition:

• Calories: 420 per serving
• Protein: 18g
• Fat: 32g
• Carbohydrates: 15g
• Fiber: 3g
• Sodium: 480mg
• Serving size: 1/8 quiche

Japanese-Style Crab Quiche With Miso and Shiitake Mushrooms

This delicate quiche combines sweet crab meat with earthy shiitake mushrooms and umami-rich miso for a Japanese twist on the classic French dish. Perfect for brunch or dinner.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 8 oz fresh crab meat
• 6 large eggs
• 1 cup heavy cream
• 2 tablespoons white miso paste
• 1 cup shiitake mushrooms, sliced
• 3 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 cup shredded mozzarella cheese
• 1 teaspoon wasabi paste (optional)
• 1/2 teaspoon salt

Instructions:

Step 1: Preheat oven to 375°F (190°C). Place pie crust in a quiche dish or pie plate.

Step 2: In a skillet, heat sesame oil over medium heat. Sauté shiitake mushrooms for 3-4 minutes until soft. Add ginger and cook for 30 seconds more.

Step 3: Whisk eggs, cream, and miso paste until smooth. Stir in soy sauce and wasabi if using.

Step 4: Layer crab meat, cooked mushrooms, and green onions (reserving some for garnish) in the pie crust. Sprinkle with cheese.

Step 5: Pour egg mixture over the filling. Bake for 35-40 minutes until center is set and top is golden.

Step 6: Let quiche rest for 10 minutes before slicing. Garnish with remaining green onions.

Nutrition:

• Calories: 380 per serving
• Protein: 18g
• Carbohydrates: 15g
• Fat: 28g
• Sodium: 620mg
• Serving size: 1/8 quiche

Spicy Jalapeño and Sweet Corn Crab Quiche

This silky quiche combines sweet lump crabmeat with the perfect balance of spicy jalapeños and sweet corn in a flaky crust, making an impressive brunch centerpiece or dinner option.

Ingredients:

• 1 pre-made pie crust
• 8 oz fresh lump crabmeat, drained
• 3/4 cup sweet corn kernels
• 2 jalapeños, seeded and finely diced
• 1/2 cup red bell pepper, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Press pie crust into a 9-inch quiche dish and prick with fork.

Step 2: Par-bake crust for 10 minutes, then remove from oven.

Step 3: In a bowl, combine crabmeat, corn, jalapeños, and bell pepper.

Step 4: In another bowl, whisk eggs, cream, and milk. Add cheese, cilantro, paprika, cayenne, salt and pepper.

Step 5: Spread crab mixture in crust, then pour egg mixture over it.

Step 6: Bake for 40-45 minutes until center is set and top is golden brown.

Step 7: Let cool for 10 minutes before slicing and serving.

Nutrition:

• Calories: 380 per serving
• Protein: 15g
• Fat: 28g
• Carbohydrates: 18g
• Fiber: 2g
• Sodium: 410mg
• Serving size: 1/8 quiche

Miniature Crab and Gruyère Quiches for Elegant Appetizers

These delicate miniature quiches showcase sweet crab meat and nutty Gruyère cheese in a buttery pastry shell.

Perfect for cocktail parties or elegant brunches, they’re sure to impress your guests.

Ingredients:

• 1 package (14 oz) refrigerated pie crust
• 8 oz lump crab meat, drained and picked over
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons fresh chives, chopped
• 1 shallot, finely minced
• 1 teaspoon Dijon mustard
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Roll out pie crust and cut into circles to fit mini-muffin tins. Press gently into tins and prick bottoms with fork.

Step 2: Blind bake crusts for 5-7 minutes until barely golden. Remove and cool slightly.

Step 3: In a bowl, whisk together eggs, cream, mustard, cayenne, salt and pepper until well combined.

Step 4: Divide crab meat and minced shallot evenly among pastry shells, then sprinkle with Gruyère cheese.

Step 5: Carefully pour egg mixture into each shell, filling about ¾ full. Sprinkle tops with chopped chives.

Step 6: Bake for 15-18 minutes until centers are set and tops are lightly golden. Cool for 5 minutes before serving.

Nutrition:

• Calories: 125 per quiche
• Protein: 6g
• Fat: 9g
• Carbohydrates: 6g
• Cholesterol: 55mg
• Sodium: 170mg

Smoked Salmon and Crab Quiche With Fresh Dill

This delicate quiche combines the richness of crab meat with smoky salmon and aromatic fresh dill.

Perfect for brunches or light dinners, it features a buttery crust filled with seafood goodness.

Ingredients:

• 1 pre-made pie crust
• 8 oz crab meat, drained and flaked
• 4 oz smoked salmon, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 3 tablespoons fresh dill, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup Swiss cheese, shredded
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

Step 1: Preheat oven to 375°F. Place pie crust in a 9-inch quiche dish or pie plate.

Step 2: Heat olive oil in a pan. Sauté onion for 3 minutes until translucent, add garlic and cook for 30 seconds more.

Step 3: In a large bowl, whisk eggs, cream, milk, salt, pepper, and paprika until well combined.

Step 4: Sprinkle half the cheese over the pie crust. Add the crab meat, smoked salmon, sautéed onion mixture, and 2 tablespoons dill.

Step 5: Pour the egg mixture over the filling. Top with remaining cheese.

Step 6: Bake for 40-45 minutes until the center is set and top is golden brown.

Step 7: Let cool for 10 minutes. Garnish with remaining dill before serving.

Nutrition:

• Calories: 425 per serving
• Protein: 22g
• Fat: 32g
• Carbohydrates: 14g
• Sodium: 620mg
• Serving size: 1/8 of quiche

Keto-Friendly Crustless Crab and Spinach Quiche

This elegant crustless quiche delivers rich seafood flavor with minimal carbs. Perfect for keto dieters seeking a protein-packed meal that doesn’t sacrifice silky texture or taste.

Ingredients:

• 1 pound lump crab meat, drained and picked over
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 6 large eggs
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional)

Instructions:

Step 1: Preheat oven to 350°F. Grease a 9-inch pie dish with olive oil.

Step 2: In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 3 minutes), then add garlic and cook for 30 seconds.

Add spinach and cook until wilted. Remove from heat and let cool.

Step 3: In a large bowl, whisk together eggs, heavy cream, Old Bay seasoning, salt, pepper, and cayenne if using.

Step 4: Fold in the crab meat, spinach mixture, and half the cheeses. Pour into the prepared dish and sprinkle remaining cheese on top.

Step 5: Bake for 35-40 minutes until center is set and top is golden. Let rest for 10 minutes before serving.

Nutrition:

• Calories: 385 per serving
• Protein: 28g
• Fat: 29g
• Net Carbs: 3g
• Fiber: 1g
• Serving size: 1/6 of quiche

Final Thoughts

You’ve now mastered the art of the silky crab quiche, transforming humble ingredients into brunchy masterpieces.

While you might worry about overcooking delicate crab meat, folding it in last guarantees it maintains its sweet, oceanic essence.

Don’t let perfection intimidate you—even a slightly wobbly center produces that luxurious, custard-like texture you’re after.

Elevate your next gathering with these decadent tarts, and watch as guests savor every velvety, seafood-studded bite.