Crab And Spinach Quiche
A savory quiche filled with tender spinach, flaky crab meat, mushrooms, and cheese, perfect for brunch or light dinners, combining creamy, savory flavors with crisp crust.
Ingredients
Instructions
- Preheat the oven and bake the pie crust until golden.
- Cook the frozen spinach according to package instructions, then drain and squeeze out excess water.
- In a bowl, beat eggs with yogurt, flour, salt, and pepper until well combined.
- Stir the cooked spinach and drained crab meat into the egg mixture.
- Sprinkle sliced mushrooms, shredded Cheddar cheese, and chopped onions evenly over the baked crust.
- Pour the spinach and crab mixture into the crust over the toppings.
- Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier quiche, consider using sour cream instead of yogurt. If you want to enhance the flavor, add a pinch of Old Bay seasoning to the crab mixture. You can also substitute the crab meat with cooked shrimp for a different twist. To save time, use fresh spinach instead of frozen, but make sure to sauté it first to remove excess moisture.
Serving Suggestions
Serve the quiche warm or at room temperature. It pairs beautifully with a light salad or a side of roasted vegetables for a complete meal. For a brunch gathering, consider serving it alongside other seafood recipes like Shrimp New Orleans for a delightful spread.
Storage & Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also use the microwave, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Crab And Spinach Quiche contains roughly 378 calories, with 11g protein, 57g carbohydrates, and 13g fat. It is an excellent source of vitamin D (50% of the Daily Value), vitamin A (28% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1559mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Assemble the quiche without baking, cover it tightly, and refrigerate. Bake it just before serving for the best texture and flavor.
What can I use instead of crab meat?
If you don't have crab meat, shredded cooked chicken or a mix of sautéed vegetables can be great substitutes. For a seafood twist, shrimp or lobster can also work well.
Is it possible to freeze the quiche?
Yes, you can freeze the cooked quiche. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).