Homemade crab and swiss quiche

Mastering the Art of Elegance: Crafting a Homemade Crab and Swiss Quiche Extravaganza

Embark on a culinary journey that harmonizes sophistication with simplicity—introducing the art of crafting a Homemade Crab and Swiss Quiche. Elevate your breakfast or brunch with this indulgent yet approachable recipe that marries the delicate sweetness of crab with the creamy richness of Swiss cheese. Unveil the secrets to a perfectly flaky crust and a velvety custard filling that will captivate your taste buds. Let’s delve into the details of creating a quiche that stands as a testament to homemade elegance.

Ingredients: For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 1/4 cup ice water

For the Filling:

  • 1 cup lump crab meat, cooked and shredded
  • 1 1/2 cups Swiss cheese, shredded
  • 1/2 cup green onions, finely chopped
  • 5 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)


Step 1 – Crafting the Perfect Crust: Begin by creating a flaky foundation for your quiche. In a food processor, combine flour, chilled butter, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess. Prick the bottom with a fork to prevent air bubbles. Pre-bake the crust in a preheated oven at 375°F (190°C) for 10-12 minutes or until lightly golden.

Step 2 – Preparing the Luscious Filling: Spread the cooked and shredded lump crab meat evenly over the pre-baked crust. Sprinkle Swiss cheese and finely chopped green onions over the crab.

In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg (if using). Pour the egg mixture over the crab and cheese in the crust.

Step 3 – Baking to Perfection: Bake the quiche in the preheated oven at 375°F (190°C) for 35-40 minutes or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.

Allow the quiche to cool for 10-15 minutes before slicing. This brief resting period ensures that the custard sets, making for a smoother and more enjoyable texture.

Cook Notes:

  • Blind baking the crust before adding the filling helps prevent a soggy bottom, ensuring a crisp and flaky texture.
  • Use fresh lump crab meat for the best flavor, or alternatively, high-quality canned crab meat can be a convenient option.
  • Experiment with different cheese varieties such as Gruyère or cheddar for a unique twist on the classic Swiss quiche.

Additional Tips:

  • For added richness, substitute part of the heavy cream with half-and-half or whole milk.
  • Consider incorporating fresh herbs like dill or chives into the egg mixture for a burst of freshness.


Asparagus and Brie Quiche: Replace the crab with blanched asparagus spears and swap the Swiss cheese for creamy Brie. This variation introduces a delightful combination of earthy asparagus and the luxurious creaminess of Brie.

Sun-Dried Tomato and Feta Quiche: For a Mediterranean-inspired twist, omit the crab and use sun-dried tomatoes and crumbled feta cheese instead. This variation offers a burst of tangy flavors and vibrant colors.

Spinach and Mushroom Quiche: Create a vegetarian alternative by incorporating sautéed spinach and mushrooms into the filling. Consider adding a touch of garlic for an extra layer of savory goodness.

Keto Version:

Almond Flour Crust: Replace the all-purpose flour in the crust with almond flour for a keto-friendly alternative. The almond flour adds a nutty flavor and maintains a low-carb profile.

Keto-Friendly Dairy: Opt for keto-friendly dairy options such as cream cheese or a combination of heavy cream and almond milk to reduce the carb content in the filling.

Vegetable Medley: Enhance the keto version by incorporating low-carb vegetables like bell peppers, zucchini, or spinach into the filling. These additions contribute flavor and nutrients without compromising the carb count.

Low-Carb Version:

Coconut Flour Crust: Substitute coconut flour for the all-purpose flour in the crust for a low-carb alternative. The coconut flour imparts a subtle sweetness and maintains a low-carb profile.

Reduced-Carb Dairy Options: Opt for reduced-fat versions of dairy products such as Swiss cheese and use a combination of egg whites and whole eggs to reduce the overall carb content.

Colorful Veggie Blend: Include a colorful array of low-carb vegetables like cherry tomatoes, bell peppers, and broccoli to enhance the nutritional value while keeping the carb count in check.

In the realm of homemade elegance, the journey to master the art of crafting a Homemade Crab and Swiss Quiche is a rewarding endeavor. From the carefully crafted crust to the luscious filling, each element contributes to a symphony of flavors that transcends the ordinary.

As you savor each bite of this indulgent quiche, relish in the satisfaction of creating a dish that effortlessly combines sophistication with simplicity. Whether you stick to the classic recipe or venture into the world of variations, let this quiche be a celebration of your culinary prowess—a masterpiece that graces your table with unparalleled charm and flavor. Share this culinary gem with loved ones, and let the homemade elegance of the Crab and Swiss Quiche become a cherished tradition in your kitchen.

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