Artichoke and Crab Quiche


Artichoke and Crab Quiche

Artichoke and Crab Quiche

Quiche is truly a food that you can eat anytime during the day. It makes a perfect breakfast, an awesome lunch, and a quick and easy dinner. You really can't go wrong with this great way to cook eggs. Artichoke and Crab Quiche takes this traditional dish and kicks it up to a whole new level. Artichokes give this dish a great flavor with their earthy, sweet hearts. The unmistakable taste of crab gives this quiche a great, unique flavor. Depending on what meal you decide to eat this versatile dish, you can serve it with toast and coffee or a salad.


For crustless quiche use 1/2 cup biscuit mix whisked in with egg and milk.





Cooking Time40 min


  • 1 pie crust shell
  • 1 cup artichoke hearts, cut up
  • 1 cup crab meat, flaked
  • 1/3 cup onions or green peppers, diced
  • 4 eggs
  • 2 cups half and half, or milk
  • 1 cup shredded cheese of choice
  • 2 teaspoons dried dill
  • salt and pepper


  1. Preheat oven to 350 degrees F.

  2. Place crust in pie plate and bake 10 minutes to crisp up so it won't become soggy later when adding wet ingredients.

  3. Mix artichoke, crab and onions/peppers, then spread on bottom of dish or crust.

  4. Whisk eggs and half and half until blended and then mixed in cheese, dill and seasoning. Pour over artichokes and crab.

  5. Bake for about 40 minutes until browned and firm in middle to touch, or insert toothpick or knife until it comes out clean.

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Everything about this recipe sounds incredible and who wouldn't love artichoke and crab together in a quiche? Using Bisquick in the egg mixture to make it without a crust is a great idea, but now I'm stuck trying to figure out what type of cheese would go with this. The only cheese I've ever had with crab before is cream you think that would be ok to use in this recipe?


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