Rustic Crab Quiche

A slice of crab quiche.

A simple but decadent seafood quiche, this amazing Rustic Crab Quiche has a pound of lump backfin crabmeat. This is a great brunch quiche with a green salad.

pie crust in a pie plan with fluted edges.

This Easter is going to be a little weird for us because most of my family won’t be here.  Last week we were with my parents and my brother’s family for Spring Break, but this weekend — Emily’s back at school and my parents are celebrating with my brother in DC.  So it’s just Scott and I this year.  Like I said, weird.

 4 eggs a cup of cream and a whisk.

No colored eggs or chocolate bunnies.  Maybe Easter mass and a visit with my grandparents.  Still, I feel like I should do something special.  Something celebratory.  And let’s be honest — since I won’t be cooking for a crowd, I can make something simple.  Quiche. A nice seafood quicheRustic crab quiche.

sautéed onions in a pan with a wooden spoon.

Rustic Crab Quiche

I know.  I just did a quiche.  But the reason I love them is that they are so simple.  And so good.   They morph easily from breakfast to brunch, lunch to dinner.  They feel festive — because they’re tucked into a flaky pastry and depending on the type of quiche you make, they’re pretty easy to fanci-fy!

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lump crabmeat in a bowl.
lump crabmeat, sautéed onions and parsley in a bowl.

This quiche is made with a pound of lump backfin crab meat.  That’s special.  It’s not everyday that crab makes it onto the menu here.   Not anymore.  

stirring crab with egg cream mixture

I mean, I grew up with crab – literally tossing a trap off the dock of my grandparents’ house and pulling them in by the bushel.  Not anymore.  Now, I have to buy my crab.

quiche filling in the pie shell.

Sigh —  at least I didn’t have to steam and pick it!  This was a full pound of lump back fin – and the only picking I did was to sift through to assure there wasn’t a stray piece of cartilage or shell.  

quiche with sprinkle of cheese on top.
quiche directly out of the oven with a puffed dome.

Anyway, this will be perfect for a simple brunch with my grandparents along with something mimosa-esque  or Mary-esque.  And who knows, maybe that rabbit will show up with a morsel of chocolate.  Fingers crossed.


crab quiche with a sprig of parsley

What to serve with crab quiche:

More flavorful quiche recipes:

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Rustic Crab Quiche
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4.06 from 59 votes

Rustic Crab Quiche

With a pound of lump crabmeat, this quiche is definitely a special treat!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword crab, quiche
Dietary Restrictions Pescatarian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8


  • 1 9-inch pie pastry
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 extra large eggs
  • 1 cup half and half
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1/4-1/2 teaspoon cayenne pepper less if you don’t like spice, more if you do
  • 1 pound crab meat preferably lump
  • 1 ¼ cups gruyere cheese shredded, divided
  • 2 tablespoons parsley fresh chopped
  • 2 tablespoons parmesan cheese grated


  • Preheat the oven to 350°. Line a baking sheet with parchment paper or a silpat. Place the pie pastry into a pie plate and press the crust firmly to the bottom and sides of the dish. Fold the overhanging parts under and use the tines of a fork or your fingers to create a decorative border. Place the pie plate on the baking sheet and set aside.
  • Heat the olive oil over medium high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside.
  • Place the crab in a large mixing bowl. Pick through the meat with your fingers removing any cartilage or shells you might find. Add the sautéed onions and parsley.
  • In a small bowl, whisk the eggs with the half and half. Add the salt, pepper and cayenne, stirring to combine. Pour the egg mixture over the crab and stir. Add 1 cup of the gruyere cheese and stir until just combined. Transfer the crab mixture to the pie shell. Scatter the remaining gruyere cheese and parmesan on top of the quiche. Place the quiche in the oven and bake for 50 minutes to an hour until the center of the quiche is set. Remove from the oven and let it rest for 20 minutes before cutting.


Can be made a day ahead and reheated in a 300° oven for 15-20 minutes.


Calories: 336kcal | Carbohydrates: 13g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 933mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 7mg | Calcium: 306mg | Iron: 2mg

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Rustic Crab Quiche is an easy seafood quiche recipe with a pound of lump crabmeat. This easy quiche recipe is great for a special brunch or lunch. #quiche #seafoodquiche #crabquiche #brunchrecipe #lunchrecipe #crab #seafood #pescatarian #brunch #lunch #howtomakequiche #easiestquicherecipe #easyquiche #eggs #pastry #makeahead #makeaheadbrunch #makeaheadlunch

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  1. 5 stars
    Came out great. I made 2 so doubled the recipe. I also couldn’t find that cheese except in slices so I used sharp cheddar

  2. 5 stars
    Excellent taste. Took about 1h 20 mins in my oven.

  3. 5 stars
    I’ll be making my 3rd one soon!!!! I use Hal n half vs cream to save some calories. Have not had the pleasure of using guyrere cheese yet. The crabmeat is just sooooo delicious. I’m happy I live in Louisiana where I can buy it at a reasonable price!!!!

  4. Scarlet Hillman says:

    5 stars
    I make this every year Christmas morning. We have a friend who makes us omelettes, we have fruit, grits casserole, sausage, bacon and rolls. Our chef loves the crab quiche. Looking forward to next Monday Christmas morning. Merry Christmas.

  5. 5 stars
    I’m baking another one Saturday as I have company coming in from Texas!!!!

  6. 5 stars
    I am baking mine now!!!!! I used claw meat as that’s what I have. Hope it turns out delicious!!!!!

  7. 5 stars
    Really good. Proportions are not quite right on cheese and onion.. also, added seafood seasoning and that was a good add.

  8. 5 stars
    Hello Lisa, I am so glad I found you. Where can I find backfin crab in Atlanta? I used canned lump crab(bumblebee). It was delicious! Thank you!

  9. 5 stars
    Delish! Family approved! Thank you!

  10. katherine Henry says:

    Have you ever made this ahead and frozen it? Bake before freezing or upon baking? Trying to simplify last minute cooking for the holidays! Thanks!

    1. I’ve never made it ahead of time, but that doesn’t mean you couldn’t. I would bake the quiche, let it cool to room temperature, then wrap it very well with freezer paper and freeze. The day before you’re going to eat it, remove the quiche from the freezer and put it in the refrigerator to thaw for 24 hours. Reheat, covered with foil at 300° until warm — likely 25-30 minutes. Remove the foil for the last 10 minutes.

  11. Sherrille says:

    Has anyone made these into mini quiches? If so, how long did you bake them? Thinking of trying these for a bridal shower. TIA!

  12. Nikki Jedlicka says:

    5 stars
    It turned out fantastic and not a crumb left in the dish! I did add a couple things: Crumbled Bacon and used the bacon drippings along with avocado oil to cook the onion. Also, added prefect pinch vegetable seasoning along with the old bay. Made this for Thanksgiving brunch, let’s just say it was the winner over the traditional turkey dinner.

  13. Angelica Reyes says:

    5 stars
    Really enjoyed this recipe!! Everyone at the office raved about it and asked for the recipe. My only tweak was adding Old Bay Seasoning, but it would have been 5 star without it.

    1. So glad you enjoyed it Angelica, I think the Old Bay addition is a keeper. Will use it next time.

  14. 5 stars
    Wow I can’t wait to try this ,this weekend thank you so much Lisa

  15. Tania Sheff says:

    What a beautiful and comforting dish! I love your step-by-step photos and I am pinning this recipe for later! Happy weekend!

  16. Kate Veggie Desserts (@veggie_desserts) says:

    A rustic quiche is a great idea for Easter. It looks amazing!

    1. I’m thinking with a glazed ham, some roasted asparagus and a sip of bubbly! Yum!

  17. Holly @ 3 Yummy Tummies says:

    Yum…I love quiche and this sounds amazing with the crab!

  18. 5 stars
    The filling looks so incredibly creamy! And you got the perfect light brown on the top! I can see this being a HUGE hit for Easter brunch…or anytime of the year!

    1. I think of it as a special occasion dish — just because it has $20 of crab!

  19. Crab and quiche are two of my favourite things bit I’ve never had them together before. Great recipe 🙂