This savory quiche from Blue Max Inn in Chesapeake City, Maryland is reminiscent of a vacation spent relaxing by the ocean! It is a wonderful breakfast dish to have on hand for the holidays when company comes to visit! Served with a bowl of fresh fruit in the morning, or a green salad for lunch – it is quick, easy and festive!

Maryland Crab Quiche



1/2 recipe plain pastry or or 1 layer pie crust mix for 9″ pie


7 1/2 ounces fresh lump crab meat

1/2 cup Swiss Cheese, grated

1/2 cup Colley Cheese, grated

4 eggs

2 cups half-and-half (“Mom” prefers organic half-and-half or plain Soymilk creamer)

1/3 cup onion, minced

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon fresh parsley, chopped


Preheat oven to 425 degrees F.

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9″ pie pan.

Over the dough, sprinkle all of the crab meat, then all of the cheese.

In a bowl, beat the eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees F.

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm.

Yields 6 slices.

*Recipe and image courtesy of*