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!

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

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.

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.

The Best Cheese to Use

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

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.

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.

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.

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.

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.

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

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

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
Grilled Cedar Plank Shrimp
Baked Crab Legs
Instant Pot Crab Legs
Air Fryer Crab Legs
Seafood Pot Pie
Jerk Shrimp Recipe

More Brunch Recipes

Sweet Potato Avocado Toast
Low Carb Bacon Egg Cheese Casserole
Roasted Ranch Potatoes
Taco Bell Breakfast Crunchwrap
Air Fryer Hash Browns

Make the low carb version using my Low Carb Pie Crust recipe.