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Easy Shrimp and Crab Quiche

This Easy Shrimp and Crab Quiche is so easy to make and is a great way to jazz up your breakfast or brunch recipes. It’s loaded with shrimp, crab, swiss cheese, and vegetables all inside a flaky crust!

crab and seafood quiche on a plate

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

No more boring breakfast or brunch recipes! If you are a seafood lover, this is the dish for you!

chopped onions, green peppers, and red onions in separate bowls

What Type of Crab to Use

I use lump crab meat. You can find it in the refrigerated meat section of the grocery store. Lots of people use imitation crab meat, sometimes called krab meat. You can use that if you wish, it’s also sometimes easier to find.

Imitation crab is processed fish meat. It is seafood and comes from surimi that has been deboned and minced into paste. It does not contain crab. Crab extract is sometimes added for flavor.

Use whichever you wish. You can read more about What Imitation Crab Is here.

raw shrimp and crab in separate bowls

What Type of Shrimp to Use

Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.

I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.

Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.

You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.

raw shrimp and jumbo crab on a cutting board

The Best Cheese to Use

I like to use a combination of swiss and cheddar. You can use whatever you like.

raw eggs, shredded cheese, almond milk, and heavy cream in separate glass bowls

Store-Bought Crust or Homemade Crust

Using frozen, store-bought crust will save you a lot of time in this recipe. You can also use boxed crusts if you wish.

I like to use my Low Carb Almond Flour Pie Crust recipe.

unbaked pie crust in a pie plate

Herbs and Seasoning

I love to season this with Old Bay Seasoning. It’s great for seafood and is a must when I make a dish with crab.

You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.

How to Make Seafood Quiche

Full measurements and detailed instructions can be found in the recipe card below.

  1. Unroll the crust into a 9-inch pie plate.
  2. Bake for 15 minutes. Remove the pie crust and set aside.
  3. Combine eggs, cream, and almond milk in a large bowl.
  4. Heat a skillet on medium-high heat and add in olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes.
  5. Remove the vegetables from the skillet and add them to the bowl with eggs and milk.
  6. Add in lump crab, shrimp, and cheese. Stir to combine.
  7. Pour the egg and seafood filling over the pie crust.
  8. Bake.
eggs, chopped veggies, shredded cheese, and crab in a glass bowl

Blind Bake Crust

If you pour the egg filling into an unbaked crust, the liquid will seep into the crust, which will prevent it from crisping up. If you want a crisp crust you will have to bake it first and you will need to use pie weights or dry beans to anchor parchment paper into the crust.

If you don’t shield the crust with parchment paper, you will overbake the crust. If you use dry beans, you won’t be able to cook with these. (Hence why a lot of seasoned bakers own pie weights.

If you don’t blind bake the crust it will result in a crust that is soft and not crisp.

pie crust in pie weights

Temperature and How Long to Bake

After you have blind baked the crust, you will need to bake the quiche for 20 minutes on 350 degrees, lower the temperature to 300 and bake again for another 15-30 minutes.

What Are Pie Weights?

Pie weights prevent the crust from forming air pockets that bubble up or shrinking as it cooks. They weigh down the dough, so that it holds its shape and stays firmly nestled against the pie plate. You can also use dry beans.

crab seafood quiche in a pie pan unbaked

How to Tell When the Quiche is Done

You want to bake the quiche until the edges are set, but the middle jiggles a bit. If you have ever baked a custard pie, you know all about that jiggle! The quiche will continue to set in the middle as it cools.

Check out 5 Mistakes to Avoid When Making Quiche here.

baked crab and seafood quiche in a pie plate

How to Dry Out the Seafood

The lump crab I use isn’t very wet. If you’re using canned crab or any crab that is stored in water be sure to dry it out first. Dry your shrimp after peeling them, too.

Vegetable Substitutions and Ideas

  • Spinach
  • Broccoli
  • Asparagus
  • Mushrooms
  • Cooked Potatoes
  • Carrots

Meat Substitutes

  • Cooked Bacon
  • Cooked Sausage
  • Ham
  • Scallops
  • Lobster
  • Cooked Chicken
crab and seafood quiche on a plate

How Long Will It Last in the Fridge/How to Store It

It will last tightly covered in the fridge for 3-4 days. I cover in foil.

How to Reheat

This is one I wouldn’t microwave. That will usually ruin the crisp crust. If that doesn’t bother you, go for it.

I like to reheat in the oven or air fryer on 350 degrees for a few minutes until warm. It will take several minutes if using the oven.

How to Freeze the Dish

The best way to freeze this and preserve the quality is to freeze the dish unbaked. You can prepare the crust (blind bake the crust) and the filling and then seal and cover the quiche and freeze.

You can freeze a completely baked quiche, or leftovers for up to 3 months.

Defrost overnight in the fridge.

Desserts to Pair

No-Bake Peanut Butter Pie
Keto Low-Carb Key Lime Pie

Coffee Cake Muffins
Sugar-Free Oatmeal Raisin Cookies
Sugar Free-Cheesecake

crab and seafood quiche on a plate

More Seafood and Crab Recipes

Pan-Seared Salmon
Air Fryer Salmon
Blackened Salmon
Cajun Shrimp Pasta
Creamy Shrimp and Seafood Chili
Smoked Salmon Benedict
Blackened Fish Tacos

More Brunch Recipes

Sweet Potato Avocado Toast
Low Carb Bacon Egg Cheese Casserole

Roasted Ranch Potatoes

Easy Shrimp and Crab Quiche

This Easy Shrimp and Crab Quiche is so easy to make and is a great way to jazz up your breakfast or brunch recipes. It's loaded with shrimp, crab, swiss cheese, and vegetables all inside a flaky crust!
Save this recipe here.
Course Breakfast, brunch
Cuisine American
Keyword crab quiche, seafood quiche, shrimp quiche
Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped green peppers
  • 1/4 cup chopped red peppers
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded swiss cheese
  • 1 teaspoon seafood seasoning I used Old Bay.
  • salt and pepper to taste
  • 1 sheet refrigerated pie crust See notes for how to make your own crust.
  • 8 oz lump crab meat
  • 8 oz raw shrimp Peeled and deveined. I like to cut it up into chunks.

Instructions

  • Preheat oven to 350 degrees.
  • Unroll the crust into a 9 inch pie plate. Cover the pie crust with parchment paper and load pie weights or dry beans over the paper and pie plate. This will anchor the crust as it bakes.
  • Bake for 15 minutes. Remove the pie crust and set aside.
  • Combine the eggs, cream, and almond milk in a large bowl.
  • Heat a skillet on medium-high heat and add in the olive oil, red peppers, onions, and green peppers. Cook for 3-4 minutes until the onions are translucent and fragrant.
  • Remove the vegetables from the skillet and add them to the bowl with the eggs and milk.
  • Add in the lump crab, shrimp, and both of the cheeses. Stir to combine.
  • Pour the egg and seafood filling over the pie crust.
  • Bake for 20 minutes.
  • Adjust the temperature to 300 degrees and bake an additional 15-30 minutes until the quiche has set. The edges should appear firm and there should be a slight jiggle in the center of the quiche. Add additional bake time if necessary.
  • Allow the quiche to cool for at least 20 minutes prior to slicing. If you slice too soon it's likely to fall apart.

Notes

  • You can grab my Low Carb Almond Flour Pie Crust recipe here.
  • You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
  • You can substitute almond milk for whatever you wish.
  • I have not tried substituting heavy cream for anything. 
  • If you pour the egg filling into an unbaked crust, the liquid will seep into the crust, which will prevent it from crisping up. If you want a crisp crust you will have to bake it first and you will need to use pie weights or dry beans to anchor parchment paper into the crust.
  • If you don’t blind bake the crust it will result in a crust that is soft and not crisp.
  • You want to bake the quiche until the edges are set, but the middle jiggles a bit. If you have ever baked a custard pie, you know all about that jiggle! The quiche will continue to set in the middle as it cools.
  • If your quiche falls apart: it wasn’t baked long enough, your ingredients (like seafood) weren’t dried and were watery, or you didn’t blind bake the crust long enough. Making quiche may take practice, especially because every oven cooks at varying speeds.
  • Macros assume Kroger Refrigerated Pie Crust. Feel free to use your calculator of choice to gather the information you need due to adjustments you make to the recipe and calculation.
  • You don’t need to poke holes in the crust because the egg mixture will leak.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 291kcal | Carbohydrates: 17g | Protein: 14g | Fat: 17g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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