Best Cheesy Cheddar Crab Quiche Recipes

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

CRAB QUICHE WITH CHEESE

Steps:

• Serve hot or at room temperature. Enjoy.

SKINNY CRAB QUICHE

Steps:

• In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika., Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.

DONNA'S CHEESY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
• In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
• Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
• Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

CHEDDAR CRAB QUICHE

Steps:

• Preheat the oven to 425F degrees.
• Place the thawed hash browns in a prepared dish.
• Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray.
• Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes.
• Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust.
• Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl.
• Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer.
• Alolw the quiche to rest 10 minutes before cutting.
• Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• Seal, label and freeze up to two months.
• Do not thaw before reheating.
• Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

CHEESY CHEDDAR CRAB QUICHE

Steps:

• Prepare the crust, if using frozen, thaw completely on counter before filling.
• Preheat oven to 350°.
• Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
• Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
• Pour into unbaked pie shell.
• Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
• Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
• Let stand for 5 minutes, serve hot with tomato slices or salad.

CHEESY QUICHE

Steps:

• Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
• Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
• Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

ULTIMATE CHEESE QUICHE

Steps:

• Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
• Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
• Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
• Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.

NO CRUST CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9-inch pie pan with cooking spray. Mix together the milk, eggs, flour, salt, pepper, and green onions.
• Arrange the cheese evenly over the bottom of the pie pan.
• Top with the crab meat.
• Pour the egg mixture evenly over the cheese and crab.
• Bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
• Let stand for 10 minutes before serving.

CHEDDAR CHEESE QUICHE

Steps:

• Heat oven to 350°F Coat 9 inch fluted tart pan with removable bottom with cooking spray.
• Using 8 sheets of phyllo dough, spray one sheet with cooking spray.
• Arrange on bottom and up sides of pan.
• Repeat, covering pan and rolling dough up and over sides.
• Set pan on jelly-roll pan.
• Sprinkle 1/3 cup of cheese over phyllo.
• Add vegetables.
• In bowl, beat eggs, milk, salt and pepper; pour over vegetables.
• Top with 1/3 cup cheese.
• Bake 45 minutes.