Reviewed: Dec. 6, 2008

This is one of my favorite receipes. I made six industrial size pans full for my sister's wedding breakfast...along with three salmon and three Quiche Lorraine...there wasn't a single square of this left. I make it without the crust, for the perfect low carb food for any meal. It is easy to serve and people love it. This is really one of my favorite foods.

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MARCIAAGNER

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Reviewed: Dec. 5, 2008

It works great with shrimp, too! I steamed the shrimp with Old Bay & beer and added about a tablespoon of Old Bay into the egg/mayo/milk and used cheddar instead of swiss cheese. Outstanding!

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connie

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Reviewed: Dec. 5, 2008

This was super easy to make and with some minor adjustments was fantastic tasting. I used the Sargento Artisan Blend Cheese: Wisconsin and Vermont Cheddar with Bacon (1 3/4 cup), 1 teaspoon hot sauce, 1 teaspoon old bay, 3 eggs, 2 cloves chopped garlic and 2 6oz cans Chicken of the Sea White crab meat. I did make mine with the pie crust. This really was a great way to start a long day :-)

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BFit4You

Cooking Level: Expert

Home Town: Stafford, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 4, 2008

This is my new favorite quiche base. It is so quick and easy and uses stuff you would have on hand any day of the week. I don't know if I will ever use a different one. I did add 1/2 tsp of old bay and upped the eggs to 3 like previous reviews had mentioned, and I used Mozz cheese because it was all I had on hand, but BOY was the flavor and texture on the mark with this! I made two, one using a can of crab and the other using a half a zucchini grated as a vegetarian substitute, and both got raves. YUM!!!

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Goudamanda

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 4, 2008

great recipe very tasty added 3 eggs and extra spices. will make this again!

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DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

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Reviewed: Dec. 4, 2008

This was incredibly easy to make and a perfect light dinner/brunch meal.I made changes suggested by some reviewers--I made with 3 eggs, 2 cans of drained lump crab, 1 tsp. Old Bay seasoning, 2 cloves of garlic, 1 tsp. hot sauce and used swiss and gruyere cheeses and baked it for 55 minutes . We liked it, but my BF commented that he thought it needed something...next time, I'll try with cheddar and maybe a tad more of the spices...Thanks for the recipe!

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Valerie

Cooking Level: Intermediate

Home Town: Garden City, New York, USA

Living In: Pewaukee, Wisconsin, USA

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Reviewed: Dec. 4, 2008

Fabulous recipe! I used the modifications suggested by another user; 2 cups of crab, 3 eggs and Old Bay seasoning. Everyone now thinks I'm a great cook!!

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Adoralhm

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Reviewed: Dec. 3, 2008

I followed the suggestions to make this with 3 eggs instead of 2, added some garlic powder, used chopped fake crab (crab-flavoured pollock), swapped the swiss for extra-old cheddar and made this into 4 crustless individual quiches in Coquille St-Jacques dishes, baked for 30 minutes. They were EXCELLENT. I split one between my two kids, and both my youngest (who's not yet 2) and my husband (who normally hates quiche, but said he's willing to try anything I cook) shared the fourth one. His verdict: "I liked it because it tastes nothing like quiche." He must have had bad quiche in the past... In any case, this is going right into the recipe box to make again. I'm going to try all kinds of variations. Yum!

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Karine

Cooking Level: Intermediate

Living In: Vaudreuil-Dorion, Quebec, Canada

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Reviewed: Dec. 3, 2008

This recipe was great! It was easy and fast and super yummy. I used imitation crab because it was cheaper and added extra of it. I also added a few more green onions. My family had it for dinner (my son LOVED it) and then I ate some of the leftovers for breakfast and it worked well for both times of the day.

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Cookin' College Student

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

I use this but make a few changes: -skip the pie crust to make low carb! -use 1 8oz can mushrooms drained -skip scallions and use minced onion instead, just for convience b/c then I almost always have the ingredients on hand!

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rame339

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Reviewed: Dec. 3, 2008

Awesome! Thanks to others for mentioning Old Bay and Tabasco. Nice additions! Also added spinach and mushrooms. Turned out just perfect! Will make many more times. Thanks!

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abettyb

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Reviewed: Dec. 3, 2008

I never even ate quiche before so I had very little expectations for dinner last night...but this crab quiche was to die for. I made 2 just in case it came out good....and we were all fighting for the crumbs of the first one last night. It was simple yet DEEEElicious! I will be making it a lot more in the future, and may try and make mini-quiches if I can find the mini unbaked pie shells. You really need to try it...very creamy and smooth!

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GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

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Reviewed: Dec. 3, 2008

I made this last night and it was a hit. I followed the suggestions about adding an egg, 1/3 cup of chopped spinach, and Old Bay. I will definitely make this again.

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The Chief

Cooking Level: Intermediate

Home Town: Amityville, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 2, 2008

I doubled the recipe. 6 eggs. Spinach. Old Bay (about a tbsp. Salt & Pepper. About a tbsp of minced garlic. Outstanding! No crust. Husband wants it at least twice a month now. He hates EVERYTHING! LOL. I'm not a very good cook. This was so quick and easy! 13x9 glass baking dish.

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Hulabird

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Reviewed: Dec. 2, 2008

Great recipe, but don't use miracle whip. I did that and did'nt like the taste at all. I also like to use pepper jack and cheddar cheese blend.

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Jan H6

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Rancho Cordova, California, USA

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Reviewed: Dec. 2, 2008

this was simply yummy!!! Canned crab does just fine!!!!!! I added asparagus and yellow pepper because they were in the fridge. Num Yummy!!!

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MAU-COLUMBUS

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 2, 2008

This is more like a souffle than a quiche. The mayo makes it quite greasy. Milk is not used in quiche. Perhaps this would be better by using half and half or cream and not putting in the mayo. Increase the amount of liquid to compensate for not having the mayo. Don't be tempted to use canned crab. Canned crab tastes nothing like fresh crab. Quiche is meant to be mild tasting. It's French and they don't use hot sauce, etc.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 27, 2008

I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.

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sunnysidelisa

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 2, 2008

I also added an extra egg and hot sauce. I didn't have green onions, so I sauted a yellow onion and added it to the mix. I used imitation crab meat. Everyone thought this was great.

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AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Hillside, New Jersey, USA

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Reviewed: Oct. 14, 2008

Great flavor. I used a frozen pie shell that I had let defrost. Then I used 2 cans of lump crab that I completely drained and squeezed mostly dry. Everything else was as called for. It was perfect and my husband loved it too! Thank you.

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