Cheddar Crab Quiche

From: sweetstef

On Mar 13, 2008

This quiche was easy to make and tasted great! I was worried that it was too runny when it came out of the oven so i put it in for longer but i should have left it to harden while standing because it ended up being a bit too firm around the edges. Oh well, live and learn! I think next time i'll season the hashbrowns first though, they were a little bland.

From: Dooopydo

On Nov 26, 2003

Loved this quiche! The texture was terrific, which can be difficult. I was also concerned about using has brown potatoes for the base, but they worked great. And the quiche came out of the dish without sticking. I did have to add an extra 5 minutes to both the potato and quiche cooking times. I also left out the dried tomatoes. And instead of salt, black pepper and cayenne pepper, I used an equal amount of the local crab seasoning. I'd highly recommend this dish. Good job, Tish!

From: love4culinary

On May 19, 2003

This recipe turned out fantastico! I was afraid that the potatoes would be a little bland so I tossed them with salt, pepper, and a little cayenne. I used homemade dried tomatoes!! I wasnt sure what size "dish" to use so I made it in a corningware dish, which ended up being a little too big! hehe.. no big deal though.. I just made more of the ingredients and it turned out just delicious. I made it again with tuna too, and that was delicious as well!!! I want to thank you for this recipe because it really made for a wonderful dinner for us..especially for my mom..she's having some problems eating because of a problem with her mouth, and so Ive been trying to make "softer" meals...and this was perfect. She couldnt get enough of it! She even asked me to pack the leftovers for her for lunch tomorrow. I was so overwhelmed with joy. Thank you so much Tish. I will think of you each and every time i make this wonderful dish.

From: justcallmetoni

On Aug 1, 2005

This was so good. The potatotes get sort of crusty next to the pan and soft up near the filling. And the filling is light and fluffy but has a definite cheesy quality. This would make a great breakfast on the go if you wanted to use soy sausage or turkey sasauge in place of the crab. Vegetarians could also replace the crab with an equal volume of their favorite veggies. Contemplating broccoli and mushrooms myself — would go nicely with the dried tomatoes. Could also see switching up the spices as Doopydo suggested. Even contemplating whether you could make individual quiches in muffin cups for really quick pull and run breakfasts to take to work. (One of the sure signs that I liked a dish is when I start thinking about 1/2 dozen variations before the last bite is done.) I made a couple of changes to make this compatible with the WW Core program. The big one was I made my hash browns from scratch - which only added about 5 or 6 minutes to the prep time and reduced the oil and sodium in the dish quite a bit. Miller has a good Hash Browns (Patties - Low Sodium) if folks are interested. Also, I used 3 ounces of reduced fat extra sharp cheddar and suplemented it with an ounce of soy mozzarella. Did this because I ran out of cheese, but it worked well in that it meant each piece was only 1 point. Thanks Tish.