Crab Quiche

Feb 05, 2018 | Gourmet, Pescatarian | By aquastar


Move over Lorraine, there’s a new quiche in town! Succulent crab is the star of this dish alongside melty cheese and of course, the flaky crust. Light, fluffy and baked to perfection, you’ll want a piece now and save the rest for easy lunches throughout the week.


Blue Swimming Crab Super Lump Meat

Blue Swimming Crab Super Lump Meat

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  • 1 cup (8 oz) Aqua Star Crab Meat, drained
  • 1/2 cup Swiss cheese, grated
  • 1/2 cup cheddar cheese, grated
  • 1/3 cup chopped scallions
  • 1/2 cup mayonnaise
  • 3 eggs, beaten
  • 1/2 cup milk
  • 2 tbsp all-purpose flour
  • few drops hot sauce (optional)
  • 1 pie pastry shell, store bought or homemade

To make


Prebake pie shell to package directions. Allow to cool. In a large bowl, mix mayonnaise, eggs, milk, flour until well blended, and stir in crab, cheese, scallions and hot sauce. Pour into pie shell. Bake in a preheated oven at 350 F for 35-45 minutes until top is golden brown. Remove, let stand for 15 minutes. Cut into wedges and serve.

Serving Suggestions

Serve with salad and a glass of wine.