Crab Quiche Recipe

This crab quiche recipe makes excellent use of canned crab. Canned crab lacks much of the flavor of fresh crab, but used as an ingredient in other dishes, it is quite satisfactory. Of course, if you wish to invest in fresh crab, by all means use it in this seafood quiche recipe, which will only taste all the better for your attentions.

Recipe Notes

Leeks take on a wonderful sweet taste with just a short sauteeing. Treat them gently - you don't want them to brown. Their taste will perfectly compliment the crab.

As always, I feel obliged to mention the crème fraîche. If you can easily buy it, do give it a try in this easy crab quiche recipe. Otherwise, you can always substitute whipping cream for crème fraîche. If you wish to make a lower calorie quiche, use whole milk and/or half and half. Low fat milk makes a watery quiche and I don't recommend using it. For more quiche ingredient tips, see: how to make quiche.

Quiche au crabe

Prep time: 30 minutes
Bake time: 30 minutes

Makes 6 servings


  • 1 round puff pastry or other pie dough
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups sliced leeks (approximately 2 medium sized leeks)
  • 2 8 ounce cans canned crab meat, drained
  • 3 ounces shredded cheese - Gruyère, Emmental, or Swiss
  • 4 large eggs
  • 1 1/2 cups crème fraiche (or substitute whipping cream, half and half, or part milk)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Begin by blind baking the crust. Line a 10 inch tart pan with the pastry dough, pushing it firmly to the bottom and sides. Prick in several dozen places with the tines of a fork. Place the crust in the freezer for at least 20 minutes. When it is well chilled, place the crust in a preheated oven (400°F) to bake for 10 minutes. Remove from oven and allow to cool before adding other ingredients.
  2. Melt the butter and oil in a medium sized skillet on low-medium heat. Add the leeks and cook until the leeks are soft (about 10 minutes), stirring frequently. Don't brown the leeks. Stir in the drained crab meat and remove skillet from heat.
  3. Whisk together the eggs, crème fraîche (or substitute), and salt and pepper until combined.
  4. Spread the cooked leeks and crab in the bottom of the baked tart shell. Sprinkle with cheese, then pour on the egg mixture.
  5. Bake in 400°F oven for 30 to 35 minutes.


Crab and artichoke quiche. Replace the cooked leeks with 1 small jar of drained and chopped artichoke hearts.

Crab and asparagus quiche. Replace the leeks with 12 ounces of asparagus. Slice the asparagus into 1 1/2 inch lengths and steam for five minutes or just until tender. Follow the rest of the recipe as is.

Return to Quiche Recipes.

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