5 Reviews of Crab Quiche

From: liljenn

On Oct 2, 2006

I made this today and it was fantastic. The blend of cheeses was perfect. I used three eggs instead of four as well as half and half instead of cream. I also put a bit of a Maryland twist to it and added Old Bay to the crab mixture. I will absolutely make this again!

From: Latchy

On Sep 18, 2004

This was a great quiche, my dd and I really loved it. I had a couple of slices of ham, so chopped that and put it in but I didn't add any salt to the recipe as I think with the ham and the feta the result was just right without it. I possibly had a little more cayenne pepper as well as I didn't measure it and I like a little bite. Will make this again.

From: Pam-I-Am

On Mar 11, 2006

A definite keeper. I made this for a meatless dinner last night. Loved the combination of cheeses. I used egg beaters and fat free evap milk to reduce the fat/calories a bit. Snipped some fresh flat leaf parsley on top to make it pretty. It turned out grand! I did have to bake it for longer than you 25 minutes listed (about 40). I would also recommend pre-baking the crust at 400 for 5 or 10 minutes to give it a head start. Pam

From: CabinKat

On Sep 22, 2008

I will say that this is one of the better Quiches that I've had. Unfortunately it didn't agree with me so I can't make it again. I would suggest Fresh crab meat, canned doesn't add anything special to it. I also changed a bit of the ingredients. I used Asagio (1/4 c.) instead of parmigiano, 1 cup of swiss, 1/2 of feta. The combination was good. I wish I could make it again, love quiche, but am afraid of the after effects. Thanks for posting!!

From: Norelllaura1

On Mar 19, 2006

This was awesome!! I used Marcie's Easy as Pie no Roll Pie Crust Easy As Pie No Roll Pie Crust for the crust; very flaky and great! I did add some fresth basil leaves when I sauted the onion and snipped fresh chives on top before baking. Will be making this quite often from now on!!!!!!