Reviewed: Apr. 2, 2012

I'm obviously in the minority here because we were not impressed with this quiche at all. I added Old Bay and that helped a little, but not enough for our tastes.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Feb. 20, 2012

I'm giving this 5 stars because my husband just emailed me and said this was the best quiche yet, and he is a quiche FANATIC. I did add a little spinach to the veggie sautee, old bay, garlic powder, chunk & flake imitation crab, an extra egg, and cheddar cuz I forgot the swiss. Also, instead of cream I used the "Heavy Cream Substitute" recipe (I think from this site) to cut down on fat/calories. I had a bite and thought it was really good, too!

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Reviewer:

archie8kitty

Reviewed: Feb. 13, 2012

Very good. Easy to prepare. I made it 1 day prior and when ready to serve I warmed in oven at 350 for 15 minutes. I had rave reviews!

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Reviewer:

Deb

Reviewed: Feb. 8, 2012

This was tasty but we thought the red pepper overpowered the crab, becoming the dominant flavour.

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Reviewer:

Table for Two

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

Fantastic!! Great as leftovers. Will make again...maybe add some spinach...or sausage instead of crab. Yummy!

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Reviewer:

WildFlower

Reviewed: Jan. 12, 2012

I used real crab. Very good. Not so great reheated, but excellent when served right out of the oven!

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Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

Reviewed: Jan. 3, 2012

Will definitely make again! Instead of bread, I served with blue corn chips.

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Reviewer:

GPOSBORN

Reviewed: Dec. 27, 2011

I made this Crab Quiche for our Christmas Eve dinner this year and everyone loved it! My husband said it was the best quiche he'd ever had. The only changes I made were to use real crab meat instead of imitation and a combination of Guyere, Jarlsberg and Fontina cheese. I'll certainly be using this recipe again!

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Reviewer:

Pokey

Cooking Level: Expert

Home Town: Bartow, Florida, USA

Living In: Land O Lakes, Florida, USA

Reviewed: Dec. 27, 2011

I made a crab quiche last Xmas and wasn't that pleased with it so this year, after much perusing I chose this one and am SO glad I did! It was delicious! I almost left out the sweet red pepper but it was a wonderful addition. I will definitely make this again!

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Reviewer:

VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Oct. 21, 2011

This quiche is delicious! I substituted FF evaporated milk and used real crabmeat. I also used Gruyere cheese and served it at a neighborhood brunch. It was a big hit and well worth the effort. Ladies asked to take home the leftovers so I know they really liked it.

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