Reviewed: Aug. 17, 2007

This was very yummy! I made it tonight and couldn't be happier with the results! I read the other reviews and used 3 eggs, old bay, tobasco, and green pepper and it was perfect! This is definitely one I will make again! Just an update..my fiance, who usually just says "very tasty" or "it's good" said WOW! when he ate this and wants me to make it often! Thanks for a great recipe!

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RdNckWoman74

Cooking Level: Professional

Home Town: Lawrenceburg, Kentucky, USA

Living In: Newark, Delaware, USA

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Reviewed: Aug. 1, 2007

Love this recipe. I've been making this for a few years now and it always comes out perfectly. The only modifications I make are to use 3 eggs, and also add some Frank's Red Hot and a little Old Bay to the mix. I serve it with a roasted veg on the side. So good.

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

Ok... I had to add pepper and some cajun seasoning..that was it...SO GOOD!!!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jun. 9, 2007

I've made this twice now. The first time I had leftover crab from a crab salad and made it just to use the crab. Saved it to the next morning for breakfast and WOW! It was so good. My daughter loved this. This time I bought crab just to make this quiche and served it to 12 women along with other items and they too LOVED it. Asked for the recipe - always a good sign. I used vidalia onions as I didnt' have green onions either time and also used a bit of parsley just for the green color really. Bought the crust ready made. Easy and oh so good.

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JudyJudyJudy

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

Just absolutely delicious and very very tasty! I decided to divide the mixture into mini quiche sizes using my muffin tin lined with puff pastry (made about 10) so I could freeze some off for during the week. I used whole egg mayonnaise for a fuller flavour and replaced the swiss cheese with shredded tasty chedder as I didn't have any swiss on hand. I also added 1/4 cup of sweet diced bell pepper, 1/4 cup of cooked diced bacon, a few splashes of Tabasco sauce and cracked black pepper to taste. Mine took about 25-30 minutes to cook and they rose beautifully. I have to say this is THE best quiche I've ever made and the ones left in the freezer won't last long. I will definately make these again! 5 stars all the way!!!

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Zandrae

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Reviewed: Mar. 21, 2007

This scored a '9.2' with my husband, and he's a tough sell!! I used blue crab back fin, a little dijon, old bay & garlic for seasoning. Mixed up the cheese a little; 3/4 swiss, 1/4 cheddar jack & monterey. I excluded the onions & tossed in a little spinach to get some color and it came out spectacular! We'll definitely make it again soon!

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tlf1024

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Reviewed: Mar. 4, 2007

I used 1 whole egg & 4 egg whites, one vacuum-pack of starkist crab, twelve large shrimp chopped, and light swiss cheese. I also subbed 1/3 cup lowfat greek yogurt (which tastes like sour cream) for most of the mayo. Added 1/4 tsp. of old bay per other's reviews. I love it! I think I've seen this kind of quiche made with a little crumbled bacon. I don't miss it, but maybe that's what other reviewers are missing?

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ROCKES

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2007

i thought it was great! a question, hwo do you make it without the crust? do you just put mix straight into a pie dish? also, i used canned instead of fresh (way too expensive!)and it was great. I also cut the mayo down a bit, and it was still good. i will definitely experiment with some veggies and seasonings.

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bethlynn

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Reviewed: Feb. 24, 2007

This quiche is always a hit. I use Pillsbury croissants and line the pan with the rolled-out dough. I've added mushrooms also. Sometimes I use fake crab which has much more flavor. Delish!

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BROOKE

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

I changed the recipe a little, using half parmesan, half swiss cheese. And I didn't have Old Bay seasoning as some recommended, so I used a cajun mix instead. Overall, it came out alright. I might make it again, but I don't know if I'm crazy about the crab in the quiche. The recipe is fine, I'm just not sure it's to my taste.

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DIDYASMYLE

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

Fast, easy and delicious

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mhleong

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Reviewed: Feb. 1, 2007

I manipulated this recipe to: 1 egg & 3 egg whites, light mayo, and reduced fat swiss cheese. This was good, but something's missing and I'm not sure what. I will probably try a few more times.

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 19, 2007

My hubby is very pciky but loved this quiche! My kids liked it too. I used two small cans of canned crab and served this with a salad. Quick and easy to throw together. I make this the night before and heat it up the next day for dinner.

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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Nov. 15, 2006

Awsome recipe. Served it at my Bunco party and it was a hit!

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DDALSASS

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Reviewed: Nov. 4, 2006

This did not have a good taste. Normally I like quiche and thought this would be differnt and good. Different it was. I did not have green onion, but I don't think that would have helped the flavor much. It was a pretty dish only.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 4, 2006

Awesome! I do use variations of different cheeses, my husband is not a swiss cheese fan, and it still come out perfect. Baby scallops and shrimp also make it delightful if you prefer a medley of seafood. I would definitely used fresh crab, don't try it with canned! Canned makes it meely.

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Oct. 20, 2006

I've made quiche quite often and was hesitant to try this - it didn't seem to have enough eggs or fat content (where's the cream?). However I followed the recipe exactly and was delighted! I think I will use this as the base for future quiches.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 18, 2006

I made this last night for a trial run for a shower I'm throwing. I'm glad I tried it first. I made some changes, per other's suggestions. I added garlic, Old Bay, salt & peppar, used 3 eggs. And I used top quality fresh crab meat. But I just didn't like it. I can't quite put my finger on it, it just didn't work. My husband, on the other hand, did like it so thankfully he'll eat the leftovers and we won't have to waste all of that expensive crab!

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ANGELA

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Reviewed: Aug. 8, 2006

This was good, but not the best quiche I've had. It may have been my fault. I thought that the quiche was a little too delicate and needed more eggs. I'll try this again with more eggs next time.

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