Shrimp & Crab Quiche Recipe with Creamy Cheese Filling

This easy shrimp and crab quiche is simple to prepare and a delicious way to elevate breakfast or brunch. A flaky crust holds tender shrimp, lump crab, Swiss and cheddar cheeses, and sautéed vegetables for a satisfying savory bake.

No more boring breakfast or brunch recipes — if you love seafood, this quiche is for you.

What Type of Crab to Use

I use lump crab meat from the refrigerated section. Imitation crab (often labeled “surimi” or “krab”) is another option and is easier to find in some stores. Imitation crab is processed fish shaped and flavored to resemble crab and can work well here if you prefer or need a budget-friendly option. Choose whichever you like and be sure to drain and pat it dry if it’s packed in liquid.

What Type of Shrimp to Use

Buy raw shrimp rather than pre-cooked for the best texture and flavor; pre-cooked shrimp are frequently overcooked when reheated. Look for peeled and deveined shrimp if you want less prep — the dark “vein” along the back is the digestive tract and is best removed before cooking. If your shrimp still have tails or the vein, you can easily remove them at home with a small knife.

The Best Cheese to Use

A mix of Swiss and cheddar gives the quiche a nice balance of creaminess and flavor. Use what you prefer — Gruyère, mozzarella, or a mild white cheddar would also work.

Store-Bought Crust or Homemade Crust

Using a frozen or refrigerated store-bought pie crust saves time. If you prefer a low-carb option, an almond flour crust works well. Either way, blind baking the crust helps keep it crisp when the egg mixture is added.

Herbs and Seasoning

Old Bay is a classic seafood seasoning and pairs beautifully with crab and shrimp, but you can use your favorite seafood seasoning or make a simple mix: 1/4 teaspoon each onion powder, garlic powder, crushed bay leaf, dried parsley, and dried chives. Season to taste with salt and pepper.

How to Make Seafood Quiche

Below are the essential steps; full amounts and details appear in the recipe card.

1. Unroll the crust into a 9-inch pie plate and blind bake (see below).
2. Whisk eggs, heavy cream, and almond milk together in a large bowl.
3. Sauté chopped onions and peppers in a little olive oil until softened, then add them to the egg mixture.
4. Fold in lump crab, chopped raw shrimp, shredded Swiss and cheddar, seafood seasoning, and salt and pepper.
5. Pour the filling into the prebaked crust and bake until set.

Blind Bake Crust

Blind baking prevents the egg mixture from soaking into the crust and keeps the bottom crisp. Line the crust with parchment and fill with pie weights or dry beans, then bake for 15 minutes. Remove weights and parchment before adding the filling.

Temperature and How Long to Bake

Bake the filled quiche at 350°F for 20 minutes, then reduce the oven to 300°F and bake another 15–30 minutes until the edges are set and the center still jiggles slightly. The quiche will finish setting as it cools.

What Are Pie Weights?

Pie weights (or dry beans) keep the crust from puffing or shrinking while blind baking, helping it hold its shape against the pie plate.

How to Tell When the Quiche is Done

The edges should be set and the center should have a slight jiggle, similar to a custard pie. Let the quiche rest for at least 20 minutes before slicing so it can firm up and hold its shape.

How to Dry Out the Seafood

If your crab is packed in liquid or you use canned crab, drain and pat it dry. Likewise, dry peeled shrimp before adding them to the filling to avoid a watery quiche.

Vegetable Substitutions and Ideas

• Spinach
• Broccoli (lightly cooked)
• Asparagus
• Mushrooms
• Cooked potatoes (small cubes)
• Carrots (thinly sliced and cooked)

Meat Substitutes

• Cooked bacon
• Cooked sausage
• Ham
• Scallops
• Lobster
• Cooked chicken

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

Store tightly covered in the refrigerator for 3–4 days. Wrap with foil or use an airtight container.

How to Reheat

Avoid microwaving if you want to preserve a crisp crust. Reheat in an oven or air fryer at 350°F until warmed through; an oven will take longer but yields the best texture.

How to Freeze the Dish

To freeze with the best quality, assemble the quiche and freeze it unbaked (blind bake the crust first if desired). You can also freeze a fully baked quiche for up to three months. Thaw overnight in the refrigerator before reheating.

Desserts to Pair

Light or citrus desserts pair nicely after a savory seafood quiche—think key lime pie, coffee cake muffins, or a simple no-bake tart for contrast.

Easy Shrimp and Crab Quiche

Servings: 8 | Calories: 291 per slice

Ingredients

• 4 eggs
• 1/2 cup heavy whipping cream
• 1/2 cup unsweetened almond milk (or substitute)
• 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 (Old Bay recommended)
• Salt and pepper to taste
• 1 sheet refrigerated pie crust (or homemade)
• 8 oz lump crab meat, drained
• 8 oz raw shrimp, peeled, deveined, and chopped into chunks

Instructions

1. Preheat the oven to 350°F.
2. Unroll the crust into a 9-inch pie plate. Line with parchment and add pie weights or dry beans; blind bake for 15 minutes. Remove weights and parchment and set the crust aside.
3. In a large bowl, whisk together the eggs, heavy cream, and almond milk.
4. Heat a skillet over medium-high heat with the olive oil. Sauté the red peppers, green peppers, and onions for 3–4 minutes until the onions are translucent. Transfer the vegetables to the egg mixture.
5. Stir in the lump crab, chopped shrimp, cheddar, Swiss, seafood seasoning, and salt and pepper.
6. Pour the filling into the prebaked crust and bake for 20 minutes at 350°F.
7. Reduce the oven temperature to 300°F and bake an additional 15–30 minutes, until the edges are set and the center has a slight jiggle. Add time as needed depending on your oven.
8. Allow the quiche to cool at least 20 minutes before slicing so it holds together.

Notes

• If using crab packed in liquid or canned crab, drain and pat dry to avoid a watery quiche.
• Make your own seafood seasoning by combining 1/4 teaspoon each onion powder, garlic powder, crushed bay leaf, dried parsley, and dried chives if you don’t have a pre-made blend.
• Blind baking the crust prevents sogginess; pie weights or dry beans help keep the crust from shrinking or bubbling.
• If the quiche falls apart, it likely needed more baking time, the filling contained excess moisture, or the crust wasn’t blind baked long enough.

Nutrition Data

Nutrition values are estimates and may vary depending on brands and substitutions. This recipe lists approximately 291 kcal per slice, 17 g carbs, 14 g protein, and 17 g fat. For precise values, calculate using the exact ingredients you use.