Reviewed: Feb. 5, 2008

Like this recipe. Only thing I changed was the 1/2 cup mayo and 1/2 cup milk to a full cup cream. No disrespect to other reviewers (we are all entitled to our opinion)BUT Bay SEASONING in a delightful crab quiche NO-definitely not. I used it once and it is really "NASTY"

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knotties

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Reviewed: Feb. 4, 2008

This was a very good quiche. I did add an extra egg and some extra swiss. I also added some bay seasoning and that really tasted good. Next time I may use some fresh crab meat with a dash of lemon juice - I used can crab and it was a tad fishy tasting. Michelle in Nashville

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MCUTRIGHT

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Reviewed: Feb. 3, 2008

Wasn't really my taste...think will have to try again with different ingredients added to the real crab I used.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jan. 28, 2008

Totally delish! The only change I made was to toss some Old Bay in with the crab meat. I'm from MD, I can't help myself, LOL.

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 26, 2008

I loved it. very delicious. Great flavor. It was nice and light. I will be making this recipe again for sure.

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Tried this for something new and different. My husband loved it! Meat and potatoes guy. 3 helpings worth. Thanks for sharing. Maybe weill will add some shrimp to go along with crab meat next time!

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Smitty

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Reviewed: Dec. 30, 2007

I didn't have green onions and this was great without them!

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rnheo

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Reviewed: Dec. 28, 2007

Very good. I added some salt, pepper, and garlic powder. Next time though I think I will add at least one more egg. My pie dish didn't seem "full" so I think this will solve the problem.

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Robin B.

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Reviewed: Dec. 25, 2007

Tried this recipe for a Christmas Eve family function. Everyone loved it! Very pleasant display too!

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Darcye H.

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Reviewed: Dec. 19, 2007

Fantastic! Used shrimp instead of crab, doubled it (with extra eggs as suggested as well as garlic, tabasco, seasonings) and poured it into a greased 13x9 w/o crust for 50 minutes. Thanks!

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REALCOOKIE

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

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Reviewed: Dec. 3, 2007

I followed the recipe to a "T", and I was impressed. It was quick and easy, and even I didn't screw it up! It tasted pretty good too! I'll make it again.

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Kelly

Cooking Level: Beginning

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Reviewed: Nov. 24, 2007

Very very yummy!! I used Miracle Whip b/c that's what I had on hand and everybody LOVED this one! Super easy to make although it seemed to need about 10 more min's cooking then what was required.

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Mia

Cooking Level: Expert

Living In: Port Huron, Michigan, USA

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Reviewed: Nov. 12, 2007

Added an extra egg as several reviewers suggested as well as my own favorite seasonings: garlic salt, paprika, chili powder. Threw in a bit of chili sauce too. This turned out ok but not spectacular and it took 10 min. longer than recipe says to cook. DO NOT DICE THE SWISS - that was the biggest mistake I made in the recipe. Shredding would create a much better texture. I made a simple crust (whisk 1/4 cup ice water + 1/4 cup canola oil, then add 1/2 tsp salt + 1 cup flour) that complemented the quiche perfectly. Much cheaper than store bought and really easy and quick!

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irelandwhispers

Cooking Level: Beginning

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 7, 2007

Yummy! My husband is not always a fan of quiche. We have both had a few that were very eggy and watery, but not this one. It was firm and tasted delicious. I almost followed the recipe exactly as written except for a few tiny changes--used 3 eggs, used 1/4 c. mayo + 1/4 c. plain lowfat yogurt (to lower the fat a bit) and one 4oz can of white crab meat (it was about a half cup of crab--we are on a tighter grocery budget, so I was trying to cut back on the cost of the recipe). It was still wonderful with only one cup of crab. I will definitely save the recipe!

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Rachel M

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Reviewed: Oct. 19, 2007

This was pretty good - nice and creamy. I made following the recipe except omitting the green onions. It was a little floury. Don't know if that comes from an inferior pie crust or the flour in the quiche. It was a very good quiche, in any case.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Oct. 18, 2007

I along with other rates suggest adding another egg. I also added garlic and some cajun spice. It was super yummy!

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bjcat23

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Oct. 15, 2007

This was one of the easiest and tastiest quiche recipes I have ever made. Used imitation crab and a shredded swiss/gruyere combo. I made the night before. As a personal preference I might not use the pie crust next time. Great reheated for breakfast the next morning too.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Sep. 6, 2007

This was great. I used canned crab and followed others advice by adding some green and red pepper, an extra egg (eggbeaters), one tablespoon old bay and a little extra crab. I will make this again.

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mrssmith

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Reviewed: Sep. 3, 2007

I added more crab like many of the reviewers suggested but I found the crab flavor overpowered the delicate egg flavor I love so much about this dish. When I make it again, I'll stick to the recommended amount and I think it'll be a *****!

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Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 26, 2007

Very tasty, very easy-to-make recipe. I used real crab meat, from some leftover crab legs I had on hand. The only thing I changed about the original recipe was doubled the amount of Swiss cheese. The whole family loved it. Thanks for sharing :)

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