44 Reviews of Crustless Crab Quiche

From: RBM

On Sep 13, 2006

This was great! I did adapt slightly - I had light cream on hand so I used it. I also added a dash of worcestershire sauce to the egg mixture, as well as some herbes to provence. For a nicer presentation, I topped the unbaked quiche with thinly sliced tomato, another sprinkle of herbes de provence, as well as a bit of grated parmesan. Yum!

From: Evie*

On Aug 25, 2002

Very tasty dish, easy to make and quite economical too. I used grated Edam cheese and red onion. Thanks for posting.

From: lucid501

On Jul 31, 2006

DH was skeptical about this, being the first time either of us had tried quiche, but I made it anyway, lol. We really enjoyed it! It could have been a bit more flavorful, but it was still very good and very easy. Next time I might add some spinach, or some bacon bits, for more flavor. I did use about 1 1/2 cups of cheese rather than 1, and served it with zucchini sauteed with garlic in olive oil. Thanks for posting!

From: jodi_m

On Apr 5, 2006

Excellent recipe - a keeper. I did have to make quite a few substitutions due to not having certain ingredients on hand (cream/milk for evap. milk, a touch of Dijon mustard in place of dry mustard). Based on the comments, I also added a little more cheese and sauteed the onions first (and I added some fresh mushrooms in with the onions). Thanks for sharing this recipe - I can't wait until breakfast for the leftovers.

From: PaulaG

On Dec 31, 2006

This was served for brunch and we really enjoyed it. I used a 6 oz can of crabmeat, drained. Since I was a little shy on the crab, I did make some adjustments and had a small quiche that served 4 very nicely. The adjustments were easy to make using egg substitute. In place of the evaporated milk, I used low-fat milk that was fortified with powdered milk. The dish required a little longer cooking time than stated which may have been due to my substitutions. The additional time allowed for the onions to be cooked well. After reading some of the reviews, I used cayenne pepper for the pepper. It had a nice kick without being overpowering.

From: Momof2kiddos

On Feb 12, 2008

What a great recipe - it wasn't my favorite because it was a little onion-y for my taste, but my kids ate it up (acutally I only took one bite and my 14 month old ate the rest of my slice). It dissappeared at a potluck I took it. It was so easy to make too. I used minced onion instead of fresh, and I only had a 5oz can of evaporated milk so I used that and some 1% milk, To make up for the blandness some people mentioned I included 1 dash worcheshire sauce and 5 drops of hot sauce. I used a glass pie plate and need to add about 8 minutes to the baking time.

From: Judy from Hawaii

On Mar 10, 2004

Great recipe - yummy, & very fast to make. I will saute the onions a bit next time, as they were a bit crunchy for my taste. I used a mixture of Cheddar & Monterey Jack, otherwise followed the recipe exactly. DD didn't much care for it, but I new I was taking a chance with her since she's not wild about crab. But DH & I both enjoyed this very much.

From: SCOOBYBOO

On Apr 4, 2007

I made this after work today for dinner...this was incredible. I used 2 eggs and 1/2 cup egg beaters...used spicy brown mustard instead of the dry mustard...this will be a regular in my house!

From: Yodes

On Feb 1, 2003

I made this for a family brunch and it was a big hit....Thanks

From: Barb Conley

On Jun 12, 2007

This was very good! Didn't have an onion, so used a whole lot of green onions--I agree it needs a little more zip, so will add Dijon next time--and was it great the next day!!