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Fish, Busy evenings

Crab Quiche with Side Salad

Crab quiche with side salad is a creamy savory tart for 4 people, ready in 60 minutes, rated easy, for €2.90 per serving. The key to success is draining the canned crab well so the egg and cream filling sets without turning watery. The crisp salad on the side balances the richness of the quiche.

Tonight, a creamy crab and chive quiche, with a crisp salad to lighten it up.

Crab Quiche with Side Salad
Total time
1 h
Difficulty
Easy
Cost per person
€2.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This quiche pairs the delicate, slightly briny taste of crab with a creamy, almost custardy texture, thanks to the egg and cream filling that bakes gently under a golden layer of gruyere. Chives add a fresh note that lifts the whole dish without overpowering the crab. It's a simple recipe that doesn't require any special technique once the crust is pre-baked.

This is the kind of dish that works just as well for a weeknight dinner, since it comes together in an hour without much hands-on time, as for a slightly more special Sunday meal. Kids usually like it, since the crab meat is mild and bone free. The crisp salad on the side is enough to round out the meal.

The ingredients

4 people

Dairy

  • Pie crust 1
  • Heavy cream 25 cl
  • Milk 10 cl
  • Grated gruyere 80 g

Pantry

  • Canned crab meatoften in the pantry 250 g
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Eggs 3

Fruits and vegetables

  • Chives 1 bunch
  • Lettuce 1

Allergens Gluten, Lactose, Eggs, Shellfish

The step by step recipe

  1. Roll out the dough in a pan, prick the bottom with a fork, and pre-bake it in the oven at 180°C. 10 min

    Lay parchment paper and dried beans on top, the crust won't puff up.

  2. Drain and flake the crab, then spread it over the crust with the chopped chives.

    Save a pinch of chives for serving, it adds freshness.

  3. Beat the eggs with the cream, milk, nutmeg, salt, and pepper, and pour over the crab.

    Go easy on the salt, the crab is already salty.

  4. Sprinkle with gruyere and bake until the quiche is golden and barely jiggly. 35 min

    The center should still wobble slightly, it sets as it cools.

  5. Season the salad with vinegar, oil, salt, and pepper, and serve it alongside the quiche.

    Let the quiche rest for five minutes for clean slices.

Our tips to get it right

  • Let the pre-baked crust rest a few minutes before pouring in the filling, it stays crisper and absorbs less moisture.
  • Check doneness by gently shaking the pan, the center should ripple softly without being liquid.
  • Use a pan with a removable bottom, it unmolds more cleanly and the slices hold their shape.

The variations

  • Swap the crab for flaked smoked salmon or peeled shrimp for a different briny flavor.
  • For a vegetarian version, replace the crab with softened leeks and a bit of parmesan.
  • For kids in a hurry, bake the quiche in individual small pans, it cooks faster and is easy to eat.

What to serve it with

  • A glass of dry white wine
  • A vegetable soup starter
  • Homemade iced tea

Storage

The quiche keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual slices. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you use fresh crab instead of canned?

Yes, as long as you drain it well and flake it finely. Use about 250 g of cooked meat, just as with canned crab.

Can you make the quiche ahead of time?

Yes, you can bake it the day before and gently reheat it the next day. It's just as good warm as it is hot.

How do you keep the quiche from turning watery?

Drain the crab well by pressing it through a sieve before adding it. That step makes all the difference for the texture.

Can you replace the gruyere with another cheese?

Yes, Swiss or comte both work well. Pick a cheese that melts nicely without overpowering the crab flavor.

How long does it take to make a crab quiche with a crisp side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a crab quiche with a crisp side salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a crab quiche with a crisp side salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, shellfish. Always check the labels of the products you buy.

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