This no-fail Crab Quiche recipe uses my classic egg custard base and features tender lump crab meat with fresh asparagus and gruyère cheese as the filling. All nestled in a flaky pie crust of course. Perfect for brunch, lunch, or a light dinner!
Crab is an expensive ingredient, and you don’t want to waste it with a recipe that doesn’t work. Luckily, I’ve been perfecting my quiche technique for years with recipes like this Mushroom Quiche and this Smoked Salmon Quiche. Let me tell you what I love about this one.
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Why Make This Recipe for Crab Quiche
- This decadent dish is easy to prepare, and will win you raves at any gathering
- Great for so many occasions: serve it with a salad for a light dinner, or make it the star of a fancy Easter brunch menu
- Makes the most of seasonal flavors like asparagus—perfect for spring!
🥗 Ingredients
- Crab: Lump crab meat is ideal for this quiche—you don’t need to splurge on jumbo lump since it’ll be cooked into the custard. I’m partial to Maryland blue crab, of course, but feel free to use whatever fresh or canned crab is available in your area. I wouldn’t recommend imitation crab meat for this recipe.
- Pie/Quiche Crust: A pre-rolled refrigerated pie crust keeps things simple, and those made with butter (not oil) offer the best flavor and flakiness. That said, if you’re up for making your own, it’s hard to beat a homemade crust. I highly recommend Cathy Barrow’s Flaky Pie Dough—she’s a true pie expert, and her recipe is both foolproof and delicious.
- Shallots: Feel free to substitute red onion or a mild white onion for the shallots.
- Asparagus: Choose asparagus that does not look wilted. Check the asparagus tips carefully to make sure they are fresh and not mushy.
- Heavy Cream: I love the luxuriousness of this in the custard, and really recommend sticking to heavy cream rather than using milk or half & half.
- Dijon Mustard: You could substitute dry mustard if you don’t have dijon mustard on hand.
- Chives: Fresh herbs are so delicious here. Feel free to try fresh thyme and fresh dill for slightly different flavors. Sliced green onion would be a good replacement as well.
- Gruyère Cheese: This is a classic for French quiche recipes, but you could use a different melting cheese like fontina or Swiss cheese. Try goat cheese or feta cheese for a different flavor profile.
How to Make Crab Quiche
- Preheat oven to 375° F, and place the baking rack on the bottom slot of your oven.
2. Unroll a store-bought pie crust and press it gently into a 9-inch pie plate or tart pan. Either tuck in any excess crust and crimp with a fork, or use your fingers to make a decorative border. To make the border, pinch the dough between the pointer finger of one hand and the thumb and pointer of the other hand as you move around the circle.
3. Next, use a fork to prick the crust all over the bottom—this will make sure the bottom doesn’t puff up as it bakes. Line the crust with parchment paper or aluminum foil and cover with pie weights, uncooked rice, or dried beans.
4. Bake in the preheated oven on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw. Bake for an additional 3-5 minutes, until the bottom dough no longer looks raw.
5. Meanwhile, while the crust is baking, clean 8 ounces of fresh lump crab meat. Rinse crab, pick out any shell fragments, and squeeze dry. Peel and thinly slice 2 large shallots. Rinse 8 ounces of asparagus, pat dry, and trim the bottoms. Cut asparagus stalks into 1–2-inch chunks. Grate 2 ounces of gruyere cheese until you have ½ cup.
6. Then heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the shallot slices and asparagus chunks. Sauté shallots and asparagus for 5-7 minutes, until softened and lightly browned. Season with salt and pepper to taste.
7. In a different medium bowl, whisk together 5 eggs, ½ cup heavy cream, 2 teaspoons dijon mustard, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 2 tablespoons chopped fresh chives. When the asparagus and shallots have cooled slightly, stir the crabmeat and all but 2 tablespoons of the shredded cheese into the skillet.
8. When crust has been removed from oven, spread the shallot/asparagus/crab/cheese mixture over the crust. Pour in the egg mixture, then sprinkle the reserved shredded cheese on the top of the quiche. Put back into the oven and bake for 23-28 minutes on the bottom oven rack.
9. The egg custard should be cooked through and golden brown on the edges. The filling should be just set—if it jiggles when you touch the pan, it’s not done. Let cool, then garnish with an additional 2 tablespoons chives. Serve either warm or at room temperature.
Storage Tips
Store any leftover quiche in an airtight container in the refrigerator for up to 4 days. To freeze, let the quiche cool completely, then wrap it tightly in plastic wrap and foil. I like to freeze individual slices for easy single-serving lunches or dinners. Thaw in the refrigerator for 24 hours, before reheating.
For best results, reheat in a 350°F oven on a foil-lined baking sheet until warmed through—this helps keep the crust crisp. You can also use the microwave for a quicker option, though the crust may lose some of its flakiness.
🧐 Recipe FAQs for Crab Quiche
Yes! You can skip the crust if you’d like. Just line the bottom of your pie dish or quiche pan with a round of parchment paper, and generously butter the sides to prevent sticking—the crust normally helps with easy removal. Alternatively, you can turn this into a crustless frittata. For inspiration, check out my Pancetta, Corn, and Leek Frittata or Bacon Cheddar Frittata recipes.
Absolutely. Quiche is a perfect make-ahead dish. Bake it up to 2–3 days in advance, let it cool completely, then wrap it tightly and refrigerate. When you're ready to serve, reheat in the oven or air fryer until warmed through. Just be sure not to prep the quiche and let it sit unbaked—the quiche filling will soak into the crust and make it soggy.
Yes, especially for a quiche with a custardy filling like this one. Blind baking helps create a barrier so the filling doesn’t seep into the crust, which can lead to a soggy bottom and uneven baking.
👩🍳 Expert Tips
Let it rest before slicing: Give your quiche at least 10–20 minutes to cool before slicing. This allows the custard to fully set, resulting in neater, cleaner slices.
Watch for crust shrinkage: Pie dough tends to shrink as it bakes. To prevent your filling from overflowing, make sure the crust extends about 1 cm above the edge of your pie or tart pan before blind baking—it’ll shrink to fit the pan perfectly as it cooks.
Take a shortcut: Want to make this even easier? Use a prebaked pie shell and just make the filling. If the edges on the prebaked shell look like they are browning too quickly when you put it in the oven with the filling, put some foil around them.
Don’t fold over the edges: Avoid folding pie dough over the rim of your pan—those folded edges often break off when slicing and serving the quiche.
Choose the right pan: You have a few great options for baking quiche. A ceramic tart pan works well, but consider lining the bottom with parchment or giving it a light spray of nonstick cooking spray to prevent sticking. A tart pan with a removable bottom makes for an especially elegant presentation—just press the dough gently into the edges and pop off the sides once the quiche has cooled. And of course, a regular pie dish works just fine!
Mix up the fillings: This recipe is super versatile. Try replacing the asparagus with sautéed mushrooms, leeks, zucchini, red bell pepper, or spinach. You can even combine them with the asparagus. Just ensure any added vegetables are cooked to remove excess moisture.
What to Serve with Crab Quiche
Make this crab quiche a full meal by pairing it with a fresh side. A simple Tomato Salad is perfect in summer, and a Brussels Sprouts Salad works beautifully in colder months. You also can’t go wrong pairing it with a nice bowl of soup. Try it with Cauliflower Leek Soup or Spiced Carrot Soup. And for even more inspiration, don’t miss my roundup of the Best Side Dishes for Quiche and French Breakfast and Brunch Recipes.
Got extra fresh crab meat? I love to make a small batch of this Cilantro Lime Crab Salad or these Crab Deviled Eggs to serve as appetizers. If you have a good amount left, try turning it into Cream of Crab Soup or Maryland Crab Cakes. Or try one of the delicious recipes in my Top Crab Recipes roundup!
Other Delicious Quiche Recipes
Living in France for a few years solidified my love of quiche! Once I perfected my ideal custard recipe, I’ve had a lot of fun playing around with different fillings, as in these quiche recipes:
If you try this Crab Quiche recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Crab Meat Quiche
Ingredients
- 1 refrigerated pie crust 7 ounces
- 8 ounces fresh lump crab meat
- 2 large shallots about 3 ounces
- 8 ounces fresh asparagus
- 1 tablespoon olive oil
- 5 eggs
- ½ cup heavy cream
- 2 teaspoons dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh chives divided
- 2 ounces shredded gruyere cheese about ½ cup
Instructions
- Preheat oven to 375° F, and place the baking rack on the bottom slot of your oven.
- Unroll your pie crust and press it gently into a 9-inch pie plate or tart pan. Either tuck in any excess crust and crimp with a fork, or use your fingers to make a decorative border. To make the border, pinch the dough between the pointer finger of one hand and the thumb and pointer of the other hand as you move around the circle.
- Next, use a fork to prick the crust all over the bottom—this will make sure the bottom doesn’t puff up as it bakes. Line the crust with parchment paper or aluminum foil and cover with pie weights, uncooked rice, or dried beans. Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw. Bake for an additional 3-5 minutes, until the bottom dough no longer looks raw.
- Meanwhile, while the crust is baking, clean the crab meat. Rinse crab, pick out any shell fragments, and squeeze dry.
- Peel and thinly slice shallots.
- Rinse asparagus, pat dry, and trim the bottoms. Cut asparagus stalks into 1–2-inch chunks.
- Then heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shallot slices and asparagus chunks. Sauté shallots and asparagus for 5-7 minutes, until softened and lightly browned. Season with salt and pepper to taste.
- In a different medium bowl, whisk together eggs, cream, mustard, salt, pepper, and 2 tablespoons chives.
- When the asparagus and shallots have cooled slightly, stir the crabmeat and all but 2 tablespoons of the shredded cheese into the skillet.
- When crust has been removed from oven, spread the shallot/asparagus/crab/cheese mixture over the crust. Pour in the egg mixture, then sprinkle with the reserved shredded cheese.
- Put back into the oven and bake for 23-28 minutes on the bottom oven rack. The egg custard should be cooked through and golden brown on the edges. The filling should be just set—if it jiggles when you touch the pan, it’s not done.
- Let cool, then garnish with the remaining 2 tablespoons chives. Serve either warm or at room temperature.
Notes
Nutrition
Instagram Users: Now that you've made this crab and asparagus recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Ann says
This is a delicious quiche. I added red bell pepper to the veggie mix, and would add a little more cheese next time. It is light enough and perfect served with a salad.
Molly Pisula says
Ooh, love the red bell pepper addition! I bet it added some nice color as well.
Molly Pisula says
My latest quiche recipe—super decadent with all that crab meat!