A longtime family recipe, this quiche takes 10 minutes to prep and is a total crowd pleaser! Perfect for dinner, brunch or even an appetizer.
It's a perfect rich and creamy texture and it's packed with crab meat!
This crab quiche is a family recipe and a family favorite!
For some reason it has become a Thanksgiving day appetizer tradition–
I know, it has nothing to do with Thanksgiving except that we always have a crowd who spend the entire day cooking and this is one of several hearty appetizers providing sustenance before the main event…
And it is such a fan favorite that it vanishes almost as soon as it is served!
Anyway, my son loves it and always asks why we only eat it on Thanksgiving…
So I made one last week for dinner.
And he’s right, we should make it more often! It’s ridiculously quick and easy to make and a warm, hearty meal is served!
When I share it on my Instagram stories, so many people wanted the recipe that I had to get it up quickly!
It’s made with just 8 real, whole food ingredients: real crab meat, mayonnaise, eggs, milk,
Gluten-Free all purpose flour (We used [url:1]GF Jules [/url] — affiliate link), swiss cheese, onion and a gluten-free pastry crust of choice.
You could also add red pepper but my son doesn’t love peppers so we always make this without them.
As quiches go, there aren’t many eggs, or too much cheese, and there’s no cream… so you’re really tasting lots of crab meat!
One note about crab meat… if you have celiac disease or need to be gluten-free for medical reasons, beware of fake crab meat — much of it is made with wheat and not gluten-free.
So always check ingredients.
And we recommend using real crab. Yes it is a little pricey but if you were eating out or ordering in you would spend way more!
And if your store offers a choice of jumbo crab meat and any other kind, any crab meat will do! You don’t want jumbo crab pieces in your quiche anyway.
Back to the recipe, it comes together really quickly.
You literally mix 1/2 the ingredients together, add in the rest and pour the creamy mix into the pastry shell. That’s it!
Then it bakes for 40-45 minutes or until the top is browned and the center cooked (a knife or tooth pick comes out of the center clean)
Dinner or Brunch or a warm appetizer is served!
The quiche itself has a rich, creamy filling packed with lots of crab in every bite — but importantly, it’s not heavy at all!
And the flavor is delicious!
Hope you love it as much as we do!
Scroll down for the recipe and leave a comment if you try.
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
Preheat oven to 350 degrees F
Stir together Mayonnaise, flour, eggs, milk and mix well.
Gently add in gently the crab meat, swiss cheese and onion.
Pour into gluten-free pastry shell.
Bake for 40 – 45 min or until brown on top and knife blade comes out clean.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...