Baked Crab Frittata

    50 minutes

    This crab frittata has swiss cheese, spring onion, red capsicum, extra light cream and is baked in in the oven to make it almost a crab and egg pie. Yummy.

    64 people made this

    Serves: 6 

    • 60g butter
    • 2 tablespoons spring onion, diced
    • 3 tablespoons red capsicum, diced
    • 1 cup crabmeat, drained and flaked
    • salt and pepper to taste, to taste
    • 2 tablespoons white wine
    • 3 eggs, beaten
    • 1 cup (250ml) extra light cream
    • 1 (23cm) pie shell, partially baked
    • 1/2 cup Swiss cheese, grated

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C.
    2. Heat butter in a large frying pan over medium heat. Saute spring onion and red capsicum until soft. Stir in crabmeat and season with salt and pepper. Add wine and cook for 1 minute. Remove from heat, and allow to cool.
    3. In a large bowl beat eggs until light. Whisk in extra light cream and crab mixture. Pour into pie shell and sprinkle with Swiss cheese.
    4. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.


    To partially bake shell, bake in preheated oven for 5 minutes.

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    Reviews and Ratings
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    Reviews in English (55)


    The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.  -  26 Jun 2002  (Review from Allrecipes USA and Canada)


    GREAT RECIPE!!! I accidentally left out the red pepper and liked it much better than with the pepper in it. I also subsituted sherry for the wine. I make a crustless version by using swiss cheese slices as the "crust" instead of putting shredded swiss on top. It is really good!  -  08 Jul 2004  (Review from Allrecipes USA and Canada)


    Delicious. I subbed sherry - didn't have an open bottle of white handy - and it came out great. I used baby Swiss for a milder flavor. I A little more work than "Crab Quiche I", also from this site, but worth it.  -  15 Sep 2003  (Review from Allrecipes USA and Canada)