10+ Crab Quiche Recipes for Brunch, Lunch, or Dinner

I remember a rainy Saturday when a leftover baguette and a jar of crab meat became the reason the whole kitchen smelled like a weekend meal. I wanted something simple enough to throw together between errands but special enough for a slow morning, so I made a crab quiche and everyone lingered at the table. That kind of easy comfort cooking is why I love compiling 10+ Crab Quiche Recipes for Brunch, Lunch, or Dinner — they fit a sleepy brunch, a quick lunch with a salad, or a relaxed weeknight dinner with roasted vegetables.

1. Classic Crab and Gruyere Quiche

Why You’ll Love It:

This is the go to crab quiche when you want rich, comforting flavors that still feel a little elevated. Gruyere melts into the custard and the crab gives delicate ocean sweetness. Make this when you want a fuss free centerpiece that pairs with a simple salad.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 9 inch store bought pie crust
• 1 cup cooked crab meat, drained and picked over
• 1 cup grated Gruyere cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon chopped fresh chives
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter, for greasing pan

How to Make It:

1. Preheat oven to 375 F and grease a 9 inch pie dish with butter.
2. Fit the pie crust into the dish and prick the bottom with a fork. Blind bake for 10 minutes.
3. Whisk eggs, heavy cream, milk, salt, and pepper until smooth.
4. Scatter crab meat and Gruyere evenly in the partially baked crust.
5. Pour the custard over the filling and bake for 30 to 40 minutes until set and lightly golden.
6. Cool 10 minutes, sprinkle chives, slice and serve.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve warm with a lemon dressed arugula salad and crusty bread.

Personal Note: I often double the recipe for company because it is one of those dishes that disappears quickly at the table.

2. Mini Crab and Herb Quiche Bites

Why You’ll Love It:

Mini quiches are perfect for feeding a crowd or packing into lunches. These are easy to make in a muffin tin and freeze well. They are also great when you want portion control and a quick reheat for weekday meals.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Ingredients Needed:

• 8 large eggs
• 1 cup half and half
• 1 cup lump crab meat, drained
• 1/2 cup finely chopped scallions
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Nonstick spray for muffin tin

How to Make It:

1. Preheat oven to 350 F and spray a 12 cup muffin tin with nonstick spray.
2. Whisk eggs and half and half until combined, add salt and pepper.
3. Fold in crab meat, scallions, parsley, and dill.
4. Pour mixture into muffin cups about three quarters full.
5. Bake 20 to 22 minutes until centers are set and lightly golden.
6. Cool 5 minutes, remove from tin and serve or cool completely to freeze.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Cool completely and freeze on a sheet then transfer to a freezer bag. Reheat in the microwave for 60 to 90 seconds.

Best Pairings: Fresh fruit salad and a light green smoothie.

3. Gluten Free Almond Flour Crab Quiche

Why You’ll Love It:

This crust is a tender, nutty alternative for anyone avoiding gluten. The almond flour crust browns beautifully and pairs wonderfully with delicate crab and a lemon zest in the filling.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hours

Ingredients Needed:

• 1 1/4 cups almond flour
• 1 large egg
• 2 tablespoons melted butter
• 1/4 teaspoon salt for crust
• 1 cup cooked crab meat
• 4 large eggs
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 350 F. Mix almond flour, egg, melted butter, and salt until a dough forms.
2. Press dough into a 9 inch tart pan with removable bottom. Chill 10 minutes.
3. Blind bake crust 10 minutes until just set.
4. Whisk eggs, heavy cream, lemon zest, salt, and pepper. Stir in crab meat.
5. Pour into crust and bake 25 to 30 minutes until filling is set.
6. Cool 10 minutes before slicing.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Substitute 1 cup ground oats for almond flour to reduce cost and nut content.

Common Mistake to Avoid: Do not overmix almond dough otherwise crust can be crumbly when baked.

4. Smoked Crab and Caramelized Onion Quiche

Why You’ll Love It:

Smoked crab adds a deep savory note that plays nicely with sweet caramelized onions. This quiche is a bit more sophisticated and works well for dinner when you want something cozy but special.

Serving size: Serves 6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hours 15 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 1/2 cups cooked smoked crab meat
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 4 large eggs
• 1 cup half and half
• 1 cup shredded white cheddar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Heat oil in a skillet and cook onions over medium low heat until deep brown and sweet about 25 minutes. Set aside.
2. Preheat oven to 375 F and blind bake crust 10 minutes.
3. Whisk eggs and half and half with salt and pepper.
4. Layer caramelized onions and smoked crab in crust and top with cheddar.
5. Pour custard over fillings and bake 35 to 45 minutes until set.
6. Let rest 10 minutes and serve warm.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a teaspoon of smoked paprika to the custard for extra depth.

Serving Idea: Pair with roasted baby potatoes and mustard vinaigrette greens.

5. Lemon Dill Crab Quiche with Asparagus

Why You’ll Love It:

Bright lemon and fresh dill brighten the crab for a lighter tasting quiche. Asparagus adds a fresh, seasonal snap. This one is perfect for spring brunches or when you want something that tastes bright and clean.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 38 minutes

Total Time: 58 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup crab meat
• 1 cup asparagus tips blanched and chopped
• 4 large eggs
• 1 cup light cream
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 375 F and blind bake crust for 10 minutes.
2. Blanch asparagus tips in boiling water 1 minutes then shock in ice water and chop.
3. Whisk eggs, cream, lemon zest, dill, salt, and pepper.
4. Combine crab and asparagus in crust, pour custard over.
5. Bake 30 to 38 minutes until set and slightly golden.
6. Cool 10 minutes before slicing and garnish with extra dill.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve with a crisp white wine or chilled sparkling water with lemon.

Meal Prep Tip: Assemble without baking and refrigerate overnight, then bake the next day for fresh warm quiche.

6. Mediterranean Crab Quiche with Spinach and Feta

Why You’ll Love It:

Olives, feta, and spinach bring salty Mediterranean flavors that complement crab without overpowering it. This quiche has a lively profile and is great for a lunch that feels a little adventurous.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup lump crab meat
• 2 cups fresh spinach wilted and squeezed dry
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 375 F and blind bake crust 10 minutes.
2. Wilt spinach in a skillet and squeeze out excess moisture.
3. Whisk eggs and milk with oregano, salt, and pepper.
4. Layer spinach, crab, and feta in crust then pour custard over.
5. Bake 30 to 35 minutes until filling is set.
6. Cool slightly then slice and serve.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use ricotta instead of feta for a milder, creamier texture.

Best Pairings: Greek salad and toasted pita.

7. Spicy Cajun Crab Quiche with Bell Peppers

Why You’ll Love It:

This quiche brings a lively spice to crab that is perfect for people who like bold flavors. Cajun seasoning and bell peppers add color and warmth. Serve with a cooling cucumber salad to balance the heat.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup crab meat
• 1/2 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1 teaspoon Cajun seasoning
• 4 large eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 375 F and blind bake crust 10 minutes.
2. Toss crab with Cajun seasoning and set aside.
3. Whisk eggs and half and half with salt and pepper.
4. Scatter bell peppers and seasoned crab in crust then pour custard over.
5. Bake 35 to 40 minutes until set.
6. Allow to rest 10 minutes then slice.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a tablespoon of chopped green onions to the filling for an extra sharp note.

Budget-Friendly Tip: Use imitation crab for a lower cost alternative while keeping the Cajun seasoning.

8. Crab and Corn Summer Quiche with Jalapeno

Why You’ll Love It:

Sweet summer corn and tender crab are a bright combination. Jalapeno gives a gentle kick that pairs well with the sweet kernels. This one is ideal for warm weather dinners or a picnic.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup crab meat
• 1 cup fresh corn kernels or frozen thawed
• 1 jalapeno seeded and finely chopped
• 4 large eggs
• 1 cup milk
• 1/2 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 375 F and blind bake crust 10 minutes.
2. Whisk eggs and milk with salt and pepper.
3. Stir crab, corn, jalapeno, and cheese together.
4. Fill crust with mixture and pour custard over.
5. Bake 30 to 35 minutes until set and lightly golden.
6. Cool 10 minutes and garnish with cilantro.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve cold or room temperature for picnics with a cold pasta salad.

Common Mistake to Avoid: Do not overload with corn otherwise the quiche can become overly wet during baking.

9. Crab and Asparagus Spring Quiche with Tarragon

Why You’ll Love It:

Tarragon gives a subtle anise like note that lifts the crab. Asparagus offers a tender snap that makes this perfect for a spring brunch. It looks elegant but is simple to prepare.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup crab meat
• 1 cup asparagus tips blanched
• 4 large eggs
• 1 cup half and half
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

1. Preheat oven to 375 F and blind bake crust 10 minutes.
2. Blanch asparagus tips 1 to 2 minutes and cool in ice water. Chop into bite sized pieces.
3. Whisk eggs, half and half, tarragon, salt, and pepper.
4. Combine crab and asparagus in crust and pour custard over.
5. Bake 30 to 35 minutes until just set.
6. Rest 10 minutes before slicing.

Optional Enhancers (include 1–2 per recipe):

Best Pairings: Light lemon vinaigrette salad and chilled white wine.

Personal Note: Tarragon was something I had to get used to but it became my favorite herb for delicate seafood quiches.

10. Cheddar Crab and Leek Quiche

Why You’ll Love It:

Leeks add gentle sweetness and texture while sharp cheddar gives a familiar, cozy flavor. This quiche is a crowd pleaser and great for a family dinner where everyone will take seconds.

Serving size: Serves 6

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hours 5 minutes

Ingredients Needed:

• 1 9 inch pie crust
• 1 cup crab meat
• 1 large leek white and light green parts sliced and washed
• 1 cup shredded sharp cheddar
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

How to Make It:

1. Preheat oven to 375 F and sauté leeks in butter until soft about 8 to 10 minutes. Cool slightly.
2. Blind bake crust for 10 minutes.
3. Whisk eggs and heavy cream with salt and pepper.
4. Layer leeks, crab, and cheddar in crust then pour custard over.
5. Bake 35 to 40 minutes until set and lightly golden.
6. Let cool 10 minutes and serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a teaspoon of Dijon mustard to the custard for subtle tang.

Meal Prep Tip: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven.

FAQ

Q How long can I store leftover crab quiche in the refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a 325 F oven until warmed through to keep the crust crisp.

Q Can I use canned crab or imitation crab in these recipes

Yes. Canned lump crab works well and is convenient. Imitation crab is fine for budget friendly versions but it has a different texture and milder flavor.

Q Can I freeze a whole baked quiche or only individual slices

You can freeze either. Wrap tightly with plastic wrap and foil or use a freezer safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Q How do I prevent a soggy bottom crust

Blind bake the crust for 8 to 12 minutes before filling and avoid very wet fillings. Use well drained crab and vegetables and let cooked vegetables cool and release excess moisture before adding.

Conclusion

These ten crab quiche recipes cover a range of moods from light and bright to rich and savory, and they work for brunch, lunch, or dinner. Each one is approachable and forgiving, so you can start with a favorite and then adapt herbs, cheese, or crust to match what you have on hand. Give one a try this weekend and treat it as a template for your own versions. Cooking is practice, and quiche is the kind of dish that rewards small experiments with delicious results.