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Creamy Crab Quiche


  • 1¬† refrigerated¬†deep dish pie crust
  • 1/4 cup onion diced
  • 1/4 cup red bell pepper diced
  • 1 tbsp butter
  • 8 oz {1 heaping cup} container lump crab meat
  • 6 eggs
  • 1 cup half and half
  • 1 cup cheddar shredded
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/8 tsp white pepper
  • 1/8 tsp salt or to taste
  • 1/4 cup chives diced for garnish


  • Preheat oven to 375 degrees.
  • Heat a saute pan over medium heat and add butter.
  • Once butter is melted, add onions and bell peppers and saute for 4 minutes or until softened.
  • In a large bowl, mix together eggs and half and half.
  • Add spices and sauteed onion mixture.
  • Finally, gently stir in the crab.
  • Place the defrosted pie crust in a pie dish and set on a baking sheet.
  • Add half the cheese to the bottom of the pie crust.
  • Pour in egg mixture then sprinkle on remaining cheese.
  • Place in oven and bake for 45-50 minutes until cooked through.
  • Remove from oven and let sit for at least 10 minutes to set before slicing.
  • Garnish with chives and serve.