Jumbo Lump Crab Quiche

| | |
Prep Time: 15 min | Servings: 6 Servings

Indulge in a rich, savory Jumbo Lump Crab Quiche—a delightful brunch or dinner centerpiece featuring tender crab, smoky bacon, and tangy sun-dried tomatoes baked into a creamy custard nestled in a flaky pie crust.

  • 1-8 oz container Handy Jumbo Lump Crab Meat
  • 1-7 ounce pre-made unbaked pie crust
  • 10 eggs
  • ¾ cup milk
  • ¾ cup gruyere cheese, shredded
  • ¼ cup roasted or sun-dried tomatoes, sliced
  • ¼ cup chopped cooked bacon
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper to taste

  • Preheat oven to 350°F.

  • Unroll the pie crust into a lightly greased 6– or 8‑inch round baking pan; trim excess dough.

  • In a large bowl, whisk together eggs and gradually steam-heated milk (tempering helps prevent curdling).

  • Gently stir in shredded Gruyère cheese, sun-dried tomatoes, cooked bacon, chopped parsley, and season lightly.

  • Gently nestle the crab meat into the top of the quiche filling after pouring it into the crust—it’s okay if it slightly sinks.

  • Place the assembled quiche in the preheated oven.

  • Bake for 25–30 minutes, or until the custard is set and the top is lightly golden.

  • Once baked, remove quiche and allow it to rest at room temperature for about 10 minutes before slicing.

  • Slice into portions, garnish with a sprinkle of parsley if desired, and serve warm.