Crab and Gruyère Quiche

    55 mins

    This easy seafood quiche makes a wonderful brunch or light dinner.

    546 people made this

    Serves: 8 

    • 2 eggs, beaten
    • 125ml (1 cup) mayonnaise
    • 1,1/2 tablespoons plain flour
    • 125ml (1/2 cup) milk
    • 125g crab meat
    • 125g (1 cup) Gruyère or Swiss cheese, diced
    • 1/2 bunch spring onions, chopped
    • 1, 23cm unbaked short crust pastry lined fluted tart pan

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C.
    2. In a medium bowl, beat together eggs, mayonnaise, flour and milk until thoroughly blended.
    3. Stir in crab, cheese and onion. Spread into pastry case.
    4. Bake in preheated oven for for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

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    Reviews in English (425)


    Super recipe! I used no crust and made the following basic changes: 2 6 oz. cans crabmeat, no mayo - used light & plain yogurt instead, egg substitute in place of 3 eggs, pre-shredded light swiss cheese, added 1 tsp. old bay seasoning, 1 tsp. garlic powder, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no crust & baked it in an 11x7 Pyrex dish for approx. 70-75 minutes. Cut into squares & served many at a brunch! This recipe freezes so well, too!  -  30 May 2003  (Review from Allrecipes US | Canada)


    I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.  -  27 Nov 2008  (Review from Allrecipes US | Canada)


    After reading other reviews I used: 2 6oz cans crab meat, drained; 3 eggs instead of two; and added: teaspoon hot sauce; 2 garlic cloves; a bit less than a cup sharp cheddar cheese, grated; and baked for one hour 15 minutes. YUM!!! I baked it all in a deep dish 9" pie shell which was the perfect size. No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe.  -  01 Mar 2002  (Review from Allrecipes US | Canada)