Crab Quiche

Name: Crab Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (I use Pillsbury); 5 eggs; ⅓ cup celery, chopped; ⅓ cup onion, chopped; 2 tablespoons fresh parsley; ¼ cup dry white wine (I prefer chardonnay); 2 (6 ounce) cans crabmeat, drained; ¼ teaspoon black pepper; 1 ½ cups skim milk; 8 ounces low-fat swiss cheese or 8 ounces low fat mozzarella, grated

Eats Now Editorial Team · 384 kcal · Seafood

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Crab Quiche – a delicious recipe with crust, eggs, celery, onion, fresh parsley, white wine. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 refrigerated pie crust (I use Pillsbury)
5 eggs
⅓ cup celery, chopped
⅓ cup onion, chopped
2 tablespoons fresh parsley
¼ cup dry white wine (I prefer chardonnay)
2 (6 ounce) cans crabmeat, drained
¼ teaspoon black pepper
1 ½ cups skim milk
8 ounces low-fat swiss cheese or 8 ounces low fat mozzarella, grated

1
Preheat oven to 450.
2
Grease a 9 inch pie pan, and place pie crust in pan.
3
Beat eggs.
4
Add milk and rest of ingredients, stirring until well-mixed.
5
Pour into pie crust.
6
Bake at 450 for 10 minutes.
7
Turn oven down to 350, and bake about 45-50 min until quiche is set or a knife comes out clean.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 refrigerated pie crust (I use Pillsbury), 5 eggs, ⅓ cup celery, chopped, ⅓ cup onion, chopped, and more.

Yes, Crab Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
384 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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