Crab Quiche

For ~ 6


  • 8 oz canned crab meat, drained
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 1 medium-sized leek, sliced
  • 1 1/2 oz shredded Gruyère
  • 2 large eggs
  • 3/4 cup whipping cream
  • salt & pepper to season
  • 1 frozen 9″ pie shell


  1. Preheat to 400 F
  2. Melt butter and olive oil in a skillet on medium-low heat, cook the leeks till soft (~ 5 mins), stir frequently
  3. Add in the crab meat, combine well and remove the skillet from heat
  4. Whisk together the eggs, whipping cream, salt and pepper
  5. Spread the cooked leeks + crab on the bottom of the pie shell, sprinkle with shredded cheese, then pour in the egg mixture
  6. Bake for roughly 35 minutes
  7. Bon appétit! ;)

Serving suggestions:  White wine, fruits, salad . . .

NOTES: Swiss cheese would also work, but Gruyère is superior 🙂 Again, if using canned crab meat, use the premium quality lump meat, otherwise, shell out for some fresh ones 🙂 You’d be rewarded well in return. As promised, this is dedicated to today’s Brahms 4th which started off with the simplest materials and evolved into something far more complex, a web of variations. Hmmmph.. perhaps I should have added some secret ingredients in the quiche for that effect 😉


Filed under breakfast, Main Dish, Seafood, Side Dish

6 responses to “Crab Quiche

  1. wow! looks amazing and i bet it tastes as good as it looks. i like the fruit. nice touch. 😉

  2. Steve

    I like how you added some green in the quiche and how you have grapes to go with it too.

    • dearestjean

      Now I don’t feel like paying $10 for a quiche + salad when I go out 😉 But will definitely attempt an all veggie version at a later time, with my own dough too~

      Btw, the knife is among my favorite gadgets right now 😀

  3. Kannika

    whow.. that looks so yummy.. gotta try this 😉

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