This creamy Crab and Swiss Quiche is rich, savory, and perfect for a weekend brunch or a light lunch. With just a few pantry staples and a 9" pie crust, it bakes into a golden cheesy seafood pie that's both comforting and elegant.
This quiche comes from Carmen, a ready who submitted the recipe for our brunch recipe contest. It originally came from her daughter, who Carmen proudly says is a great cook! Recipes like this remind me of my Broccoli Quiche, simple, comforting, and Full of flavor that brings family together around the table.
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Why You'll Love this Crab Quiche
Quick to Prep: Just mix and pour. No sautéing or extra steps needed.
Creamy and Cheesy: The Swiss cheese melts into a smooth, slightly nutty filling.
Perfect for Entertaining: A crow-pleasing brunch recipie that looks impressive but is easy to make.
Key Ingredients and Their Purpose
Eggs: Bind the ingredients together and create that classic quiche texture.
Milk: Helps make the filling creamy and light.
Mayonnaise: Adds richness and a silky texture without needing heavy cream.
Cornstarch: Helps stabilize the filling for a clean slice.
Crab Meat: Adds delicate seafood flavor and a touch of elegance.
Swiss Cheese: Melts beautifully and adds a slightly nutty flavor.
Unbaked Pie Crust: The buttery base that holds everything together.
Ingredient Substitutions
Imitation Crab instead of lump crab if you're on a budget.
Mozzarella or Gruyere instead of Swiss for a different cheesy flavor.
Greek yogurt instead of mayonnaise for a lighter option.
Recipe Variations
Add sautéed spinach or kale for extra greens.
Use cooked shrimp or scallops instead of crab for a seafood twist.
Make it crustless to to turn it into a low-carb, keto friendly quiche.
Top Tips for Making Crab Quiche
- Let the quiche sit for 10 minutes after baking to set before slicing.
- Use good quality lump crab for the best flavor.
- Tent with foil if the crust is browning too quickly while baking.
Storage
Refrigerate leftovers tightly covered for up to 3 days.
Reheat slices in the oven at 325°F for 5-7 minutes, until warm.
Serve With...
Serve warm or at room temperature with a fresh salad, a slice of toasted homemade white bread topped with Salted Maple Butter or Rhubarb Lemonade for a light brunch.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Crab & Swiss Quiche
Equipment
- 9" Pie dish
- Medium mixing bowl
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Ingredients
- 2 large eggs beaten
- ½ cup milk
- ½ cup mayonnaise
- 1 teaspoon cornstarch
- ½ pound crab
- 1-½ cup shredded Swiss cheese
- 1 9-inch unbaked pie crust
Instructions
- In medium bowl, mix eggs, milk, mayonnaise, cornstarch.
- Add crab and cheese. Pour mix into pie shell.
- Bake in preheated 350 degree oven for
30-40 minutes or until knife comes out clean.
Shelby Law Ruttan says
So easy to make using a premade crust. I used individual ramekins and made 6 individual quiches. I have also substituted shrimp for the crab. Delicious!
Lynda says
These look delicious, and so cute!
I'm loving all the brunch recipes.
Rachel says
Am glad you are doing all the entries..gives me more ideas to try.
Robin Sue says
That is the cutest Quiche I have ever seen! The crust is perfect on it.
The Duo Dishes says
Definitely love crab in a quiche. It's sweet and buttery--perfect for creamy eggs.
Lisa says
I am not a crab fan, but they look good.
teresa says
oh that looks AMAZING!
dawn says
yum yum yum! these look so good!
pegasuslegend says
what a gorgeous little quiche...I was just going to make some with scallops.. this is awesome looking...glad I saw this one~