Oregon crab quiche with Cristom Rosé of Pinot noir

Oregon Dungeness crab quiche

Pairing suggestion: Best with Cristom Rosé of Pinot Noir


  • 1 x 9-inch deep-dish frozen pie crust
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 dashes of dry Jamaican yellow curry spice
  • 8 ounces of Dungeness Crab, flaked (Substitute high-quality jumbo lump crab if Dungeness is not available)
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup Parmesan cheese
  • 1 stalk green onion, chopped
Bottle of Cristom Rose Amity Hills


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bake pie crust in the preheated oven until just starting to brown, about 10 minutes. Set aside to cool.
  3. Meanwhile, whisk together eggs, cream, salt, pepper, and Jamaican curry spice in a large bowl until well combined. Stir in crabmeat, Monterey Jack, Parmesan, and green onion.
  4. Pour crab mixture into cooled pic crust.
  5. Bake in the preheated oven for 25 to 30 minutes. Turn the oven off, keep the door closed, and leave quiche in the oven until firm, 20 to 30 minutes. Remove from the oven and serve hot.
Recipe by Cameron Scott, Cristom Regional Sales Director, Eastern U.S. + “Staff Chef”