Crab Quiche Recipe



2 cups fresh spinach

1-8 ounce package fresh mushrooms

2-6 ounce cans flaked crab meat

1 large shallot (about ½ cup)

2 cups shredded Swiss cheese

1 cup heavy cream

½ cup whole milk

4 eggs

½ cup biscuit baking mix (Jiffy or Bisquick)

1 teaspoon fresh ground sea salt

½ teaspoon freshly ground pepper



Preheat oven to 375 degrees.

Spray a 9-1/2" glass quiche dish or pie plate with non-stick cooking spray.

Tear the fresh spinach into small pieces and line the bottom of the baking dish with all of the spinach.(Save back 5-6 whole leaves for the top of the quiche.)

Slice the mushrooms into thin slices. (Save out a handful for the top of the quiche). Place a tightly packed single layer of mushrooms over the bed of spinach.

Dice the shallot very fine and sprinkle over the mushrooms.

Drain the two cans of crab meat very well and layer evenly over the other ingredients.

Sprinkle the shredded Swiss cheese over the crab meat.

Finish the top as a garnish with the remaining mushroom slices and whole spinach leaves.

In a medium to large sized mixing bowl, break four eggs and whisk slightly. Add in the heavy cream and whisk again. Add the milk, baking mix, salt, and pepper and whisk until blended.

Pour the egg mixture into the baking dish evenly.

Bake in a 375 degree oven for 35-45 minutes, until the pie is golden brown around the edges and the eggs are set in the center.

Let stand 5-10 minutes before serving.


*If you don't have a shallot available, look for a sweet or mild onion.

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