Seattle Crab Quiche

Seattle Crab Quiche contains a rich array of inviting ingredients, including what I consider the best crab meat in the world - sweet, moist and tender Dungeness Crab. A touch of cayenne pepper and nutmeg gives it an extraordinary flavor.

Seattle Crab Quiche


  • 8 ounces fresh Dungeness crabmeat
  • 1 cup grated sharp cheddar cheese
  • 3 ounces cream cheese, cut into 1/4-inch pieces
  • 1/4 cup sliced green onions
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red pepper or pimento
  • 1/2 cup sliced fresh mushrooms
  • 2 cups milk
  • 1 cup Baking Mix or Bisquick
  • 4 large eggs
  • 3/4 teaspoon salt
  • Dash cayenne pepper
  • Dash ground nutmeg


Heat oven to 400 degrees F.

In a large bowl, gently combine crab, cheese, cream cheese, onions, peppers and mushrooms.

In a separate mixer bowl, combine milk, baking mix, eggs, salt, cayenne pepper and nutmeg. Blend for 1 minute.

Pour crab mixture into a greased quiche pan. Pour milk mixture over crab and bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Let stand for 5 minutes before serving.

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