This recipe is very easy to make and I have received requests to make it again even from my pickiest of eaters. I did alter the recipe as follows: (1) used a homebaked pie crust (2) substituted Gruyere cheese for the Swiss(3) used 1 cup real jumbo lump crab meat which I did not chop up vs imitation flaked/chopped meat(4) added 1 Tsp Old Bay seasoning and 3 dashes of Tabasco sauce. We reheated the quiche the following evening for dinner and it tasted even better!

Reviewed On: Jun. 25, 2009