Crab Quiche
Prep time
Cook time
Total time
A longtime family recipe, this quiche is super quick and easy to prep and is a total crowd pleaser! It's a perfect rich and creamy texture and it's packed with crab meat!
Recipe type: Dinner, Appetizer, Brunch
Cuisine: Gluten-Free, Nut Free
Serves: 6-8 slices
  • ½ cup mayonnaise
  • 2 tablespoons Gluten-Free flour with xanthan gum (We used GF Jules all purpose flour -- affiliate link)
  • 2 beaten eggs
  • ½ cup milk (we used 2 %)
  • 7.5 - 8 oz real crab meat (Note: beware of fake crab meat as much of it is made with wheat and not gluten-free) (The original recipe was 7.5 oz. but I have only been able to find 8 oz containers and have been using that amount)
  • 1 cup grated Swiss cheese (I used Emanteler) (feel free to use more as original recipe called for 8 oz swiss cheese which is closer to 2 cups)
  • ½ cup diced onion
  • ⅓ diced red pepper (optional, I don't use)
  • 9 inch gluten free pastry shell
  1. Preheat oven to 350 degrees F
  2. Stir together Mayonnaise, flour, eggs, milk and mix well.
  3. Gently add in gently the crab meat, swiss cheese and onion.
  4. Pour into gluten-free pastry shell.
  5. Bake for 40 – 45 min or until brown on top and knife blade comes out clean.
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