Crab and Red Pepper Quiche

Crab and Red Pepper Quiche

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Crab and Red Pepper Quiche

Crab and Red Pepper Quiche

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8


  • 1 (9 inch) pie crust - partially baked
  • 1 1/2 cups shredded Gruyere or Swiss cheese
  • 2 tablespoons butter
  • 1 cup diced red pepper
  • ½ cup finely diced onion
  • 3 eggs
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup flaked real or chopped imitation crab meat


  • Preheat oven to 350 degrees F.
  • In a skillet heat butter. Cook red pepper and onions over medium heat a few minutes or until just tender.
  • In a large bowl, whisk the eggs, cream, salt, and pepper together.
  • Stir in the crab, red pepper and onion mixture, and cheese. Pour into crust.
  • Bake for 30 to 45 minutes or until a knife inserted near the center comes out clean. If the top starts to get too brown loosely cover with foil.
  • Let stand for 15 minutes before cutting.


Calories: 282kcal | Carbohydrates: 4g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 537mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1465IU | Vitamin C: 26mg | Calcium: 302mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Cathie Van Domelen says:

    Made it and it’s great. One question: how and why does one divide the cheese?

    1. Hi Cathie. Glad you liked it! No need to divide cheese. Typo in recipe. I’ll fix it. Thanks!