Cajun Crab & Bacon Quiche w/ smoked Gouda

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Copyright, Chef JaBonn Bond 2020


  • 1 9-inch pie crust
  • 1 ½ cups shredded smoked Gouda cheese
  • 6-8 slices of cooked and crumbled bacon
  • ½ cup chopped crabmeat
  • ¼ cup finely chopped onion
  • 6 large eggs
  • 1 ½ cups heavy cream
  • 1 tbs. Old Bay seasoning
  • 1 tsp. black pepper
  • ½ tsp. kosher salt
  • 1 clove garlic, minced
  • ½ tsp. crushed red pepper flakes


Step 1

Preheat oven to 375 degrees.

Step 2

Place pastry shell in a 9-inch pie pan (or use thawed, store-bought pie crust already in pan). Place pastry pan on foil-covered baking sheet.

Step 3

Beat the eggs with a whisk until smooth and creamy. Add heavy cream and continue beating until well blended. Add garlic and all seasonings, and beat to incorporate.

Step 4

Layer the cheese, crab, bacon, and onions in the pastry crust, beginning and ending with cheese. Carefully pour the egg and cream mixture over the pastry shell.

Step 5

Bake for 45 minutes or until center is still a little bit jiggly but not runny. Knife inserted in center should come out almost clean. Allow to cool for 10 minutes before Cutting.

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