Reviewed: Jul. 31, 2006

I would have never thought of putting mayo in a quiche, but I followed this recipe as was. It was delish. I'm definitely going to make this again. Thanks for posting it!

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SDONOVAN1

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Reviewed: Jul. 9, 2006

The succes of this quiche depends in large part on the brand of crab meat you buy. It was wonderful the first time we made it, but a little too strong the second time because I bought a different brand of crab meat. We left out the pie crust to lighten the fat a little, added some spinach and old bay seasoning as suggested by others, and substituted cheddar for swiss. We've made it several times now for guests at brunch, and our picky toddler even ate some of it too.

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Colleen

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Reviewed: Jun. 28, 2006

I added an extra egg, some mushrooms, red pepper, and a swiss/cheddar blend I also used red onion instead of green. It was easy to prepare and soooo good!!!

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Kim M.

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2006

Excellent. I followed the advice of others and used 4 eggs and a chedder cheese blend and two cans of crab. Will make this again and again.

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LVS2SCRAPBK

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Reviewed: Jun. 8, 2006

I also used 2 6oz cans of crab meat and added 1 tsp old bay seasoning (it did need it). I used all swiss cheese (shredded). It was very good!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jun. 8, 2006

Great recipe. Thanks.

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crazyquilter

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Reviewed: May 17, 2006

Another excellent quiche recipe! Also made this one for mothers day, I used 2 full cans of lump crab meat, old bay seasoning, two extra eggs and a monteray/cheddar cheese mix. It got rave reviews from my family! Definitely a keeper and one I will make again!

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KBTAYLOR

Cooking Level: Intermediate

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Reviewed: May 5, 2006

Amazing! This was incredibly delicious and easy. Rich and flavourful... I will make this again! I had to substitute Monteray cheese for the Swiss because the local store was all out. And we used crab fresh off the boat... YUM!

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Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Apr. 22, 2006

This was so yummy, and easy to prepare! I didn't have green onions on hand, so I just used regular. My husband liked it so much that he had it for breakfast this morning! Thank you for the recipe!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 28, 2006

Easy and Delicious! I followed the advice of others and increased the amount of egg & crab; substituted cheddar cheese for swiss and used Old Bay Seasoning! You won't be sorry!

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Claudine

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Reviewed: Nov. 2, 2005

Very bland. Good basic recipe if you're making your first quiche though. Use it as a starting point for a quiche recipe...add other spices and different cheeses.

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SHUNPR

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Sep. 22, 2005

Very tasty

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earlady

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Reviewed: Sep. 16, 2005

I took the previous advice and increased the eggs to 4, however, the Swiss cheese was horrible amd I only used 1/2 Swiss and 1/2 chedder. The Swiss killed all of the crab flavor. I will try this again, but I will only use chedder or some other type of cheese...no Swiss! The texture was good...it looked pretty, but the Swiss cheese did not work. I even increased the amount of crab used, but I couldn't taste it over the cheese. I would recommend that someone try this, but adjust the recipe and cut out the Swiss cheese.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Sep. 3, 2005

This is an excellent dish: I would recommend the addition of an extra egg, cheddar instead of swiss, Old Bay seasoning, and dash of tobasco.- just to kick it up a little

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SWEETPCAROLINE

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Reviewed: Sep. 1, 2005

I'm giving this five stars even tho I subbed leftover 1/2&1/2 for the milk and it turned out too tight a texture. Next time I'll use milk to loosen it and will also add peppers and Tabasco and Old Bay. It tasted GREAT!!!

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elfhelp

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Reviewed: Aug. 28, 2005

Great recipe! I used 2 cups of lump crabmeat, 3 eggs, added the tabasco (1/2 t), Old Bay (1 tsp), and sauteed the green onions with red & green peppers. It was so easy and a big hit. This is a keeper!

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JJinParkCity

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Reviewed: Aug. 2, 2005

that's a good one! and pretty original too.I made the pastry shell myself, with flour, olive oil, salt and water, and the whole thing didn't take more than 10 min to prepare and 40 min to cook. And it turned out like I spent hours to get it togheter or I got it in a seafood shop!!!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Jul. 18, 2005

Good, but I made some modifications; doubled the eggs, used half cheddar and half swiss cheese, and substituted half n' half for the milk.

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B

Cooking Level: Intermediate

Living In: Port Orchard, Washington, USA

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Reviewed: May 24, 2005

Love this! Fresh Blue Crab (Lump) was on sale this week, so I made this. I did skip the crust as we are on Atkins. I did use 1/4 c heavy cream and 1/4 c whole milk instead of the 1/2c milk. I also substituted shredded sharp cheddar for the swiss and added a dash of Old Bay (Can't have crab in MD without the Old Bay) Thanks Christine

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MarylandGirl

Cooking Level: Expert

Living In: Joppa, Maryland, USA

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Reviewed: May 23, 2005

This was great! I had crab legs so I shelled them and used the fresh meat. I added sauted green and red pepper, a dash of salt, pepper and tabasco as some other reviewers suggested. I also used 4 eggs and substituted some cheddar as I did not have enough swiss. I guess I overdid it since by the time I was done with all of my additions I had enough for 2 quiches. Luckily I had 2 shells so I gave the second one to my very appreciative parents who thouroughly enjoyed it. Fantastic!!

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