Crab Quiche with Bacon and Cheddar

If you know me, you know that quiche is one of my favorite things to cook and eat. Quiche is awesome because 1) it is egg-based and eggs are amazing; and 2) quiche is about as versatile as it gets. It’s easy to swap out all kinds of combinations of ingredients to create unique and delicious quiches. The base recipe for the eggy part of the quiche remains the same, but the possibilities for all of the other ingredients are truly endless. 

This crab quiche with bacon, cheddar and green onions combines the sweetness of the crab, with the salty cheese, savory bacon, and tangy onions. I don’t know how to describe it other than damn good. It’s light and fluffy, satisfying and comforting – all at the same time. So skip brunch out and invite your friends over, serve this with a salad and bottomless mimosas, and you’ve got a recipe for a fabulous day!


1 pre-made pie crust (store bought or using recipe below)

2 strips of slab bacon, diced

1 c. crab meat (lump) or imitation crab

4 eggs, beaten

1 c. whole milk or heavy cream

1/2 c. creme fraiche or sour cream

2 green onions, thinly sliced

¾ c. shredded cheddar

1 tsp. cayenne pepper

Salt and pepper

Pastry recipe/ingredients:

1 ½ c. all purpose flour

8 Tbsp.unsalted butter, chilled and cut into small squares

5 Tbsp. cold water

Pinch of sea salt

Skip this step if you’re using a premade crust. In a food processor, mix the flour and salt. Then, add the butter pieces evenly throughout the bowl of the food processor. Process, using pulses, until the butter is mixed into the flour and the mixture resembles cornmeal. Add water and pulse until the pastry forms large clumps. Take the pastry out of the food processor and roll it out on a floured surface. 

Preheat the oven to 400 degrees. 

Cook the bacon until it is crispy and then dice it. Place the pie crust in a lightly greased pie pan. Sprinkle bacon, cheese, crab, and green onion into the bottom.

In a large bowl, mix together the eggs, milk and creme fraiche. Season with salt, pepper and cayenne. Make sure the mixture is well mixed and is smooth. Pour into the pie pan over the bacon, crab, green onions, and cheese. 

Bake until the quiche is cooked in the center and a knife inserted in the center comes out clean (about 30-35 minutes). Check if often, as nothing ruins a quiche faster than overcooking the eggs! Let the quiche rest for 5-10 minutes before cutting and serving. 

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