This Easy Crab Quiche features green onion, sweet pepper, and classic Swiss cheese for an easy, all-season brunch idea.
This colorful crab quiche conjures an image of a summer spent by the sea in New England, although it’s also great year-round. I love making quiches for all kinds of gatherings, and this one always seems to impress people the most. Perhaps it’s the fact that quiches are elegant yet rustic, or maybe it’s the seafood element, but people always end up asking me for the recipe! Imitation crabmeat is used in this quiche (more on that below). When combined with egg, it not only makes a flavorful tag team but also adds protein, delivering a nutritious meal that can be enjoyed for breakfast, lunch, or dinner. It’s also a recipe that can be tweaked to meet your nutritional goals and needs. Plus, it freezes really well, making an ideal meal for the busy seasons in life when you need something quick, tasty, and healthy!
Personally, I can’t think of a better combination: cheesy and crisp, tender and flaky. Quiche is what you’d get if an omelette and a pie crust had a baby! The flavors of the imitation crabmeat, nutty Swiss cheese, colorful veggies, and creamy eggs come together for a quiche that will truly impress.
Is This Easy Crab Quiche Healthy?
Eggs are a good source of protein and vitamin D, Swiss cheese offers calcium and vitamin B12, and the veggies add some fiber along with vitamins and minerals. That said, this quiche is high in fat due to the eggs, cheese, half-and-half, and pie crust. Another thing to be aware of is that imitation crab isn’t as high in nutrients as real crab (though it is a bit lower in sodium). Depending on your health goals, there are many ways to customize this dish. Want to lower the fat content? Use egg whites (and not the yolks) or try a low-fat cheese. Those who are lactose intolerant can substitute the half-and-half, butter, and cheese for plant-based options.
For those of you with celiac disease or gluten sensitivity, I recommend you use authentic crabmeat and purchase a gluten-free pie crust. Lastly, for individuals keeping a close watch on their sodium intake, I recommend cutting out the salt and allowing the seafood to do the heavy lifting.
What Is Imitation Crabmeat Made Of?
Imitation crabmeat may not be crab, but it’s still seafood! It’s made out of surimi, a minced fish paste, and the fish in question is usually pollock. The paste is heated and pressed into the shape of crabmeat. Why does imitation crab even exist? Well, it’s a cheaper and more readily available substitute for crab. It was invented by the Japanese in the 1970s, and you’ve probably encountered it on the menu at a sushi restaurant. If you’ve never had it before, don’t worry: it’s quite tasty.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days or in the freezer for 3 months. When it comes to cooking and reheating your quiche, place it directly onto a baking sheet and cover it with aluminum foil.
Serving Suggestions
I love to top my crab quiche with chives. It not only makes for a beautiful display but adds another layer of flavor, too.
This recipe pairs great with salads and veggie sides! Parmesan-Roasted Broccoli, Balsamic Grilled Vegetable Salad, or Coconut Milk Quinoa Fruit Salad are all great options. Depending on the time of year you whip up this dish, I suggest you use seasonal produce and plan your side dish around that. For example, I would make this dish using egg whites and pair it with juicy stone fruit such as plums and peaches, making for a lighter bite during summertime. For the winter seasons, I would keep the whole eggs and pair it with a beautiful Kale Salad With Cranberries.
As far as desserts go, I highly recommend you check out this Banana Cream Pie or even these Flourless Gluten-Free Chocolate Cookies.
Ingredients
- 1 sheet refrigerated pie crust
- 1 cup shredded Swiss cheese divided
- 1 tablespoon unsalted butter
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 3 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup flaked imitation crabmeat chopped
Instructions
- Preheat your oven to 450°F. Fit the pie crust into a 9-inch pie plate, creating a fluted edge. Line the crust with foil and bake for 5 minutes. Remove the foil and bake for an additional 5 minutes, then sprinkle 1/2 cup of Swiss cheese over the warm crust.
- Lower the oven temperature to 375°F. In a skillet, melt butter over medium heat and sauté the red pepper and green onions until tender and fragrant.
- In a mixing bowl, whisk together the eggs, half-and-half, salt, and black pepper. Fold in the chopped imitation crabmeat, the sautéed red pepper and onions, and the remaining Swiss cheese.
- Pour this mixture into the prepared crust.
- Bake the quiche for 30-35 minutes, or until the center is set and a knife inserted comes out clean. Allow the quiche to rest for 15 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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