After a long day at work and it was a Friday, I made a Dungeness Crabmeat Quiche.  You might think big deal but I picked that crabmeat earlier at work.  If you have ever picked crabmeat it takes time. And for us Saturday is a working day.  We usually don’t join the “Friday Happy Hour” Scene at the local pub since we have to get up early.   Remember the early worm catches that delicious seafood!

This is a tried and true recipe.  You might add a little more Old Bay Seasoning or Tabasco if you are looking for an added kick.  It was delicious.  Good thing I doubled the recipe and made 2 quiches since people were coming back for seconds and thirds!


Dungeness Crabmeat Quiche – Easy and so delicious Dungeness Crabmeat Quiche. Serve warm or at room temperature. Tastes so. . .o . .o good!

  • beaten eggs
  • Mayonnaise
  • all purpose flour
  • heavy whipping cream
  • Dungeness Crabmeat
  • diced/shredded Swiss Cheese (I used Trader Joes shredded Swiss and Gruyere)
  • chopped scallions
  • seasoning to taste (salt, pepper, Old Bay Seasoning, Tabasco)
  • deep dish pie shell (I use Marie Callender’s Deep Dish Pie Shell)
  • Preheat oven 350 degrees. Mix eggs, mayonnaise, flour, and heavy whipping cream.
    Add crabmeat, cheese, and scallions. Season to taste. Pour mixture into pie shell. Place shell on baking sheet. Bake at 350 degrees for 40 minutes.;