Reviewed: Nov. 22, 2009

Pretty good. I would cut down on the mayo or maybe sub sour cream next time. I thought it had a strong mayo taste. Still, really good and worth trying. Liked it alot.

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Laura

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Reviewed: Jun. 16, 2009

It was a little watery. It could be because I use frozen crab. it was tasty still.

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venshida

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Reviewed: Jun. 14, 2009

Delicious! I used Kraft olive oil mayonnaise and aged swiss cheese. I also added 3 thinly sliced green onions. The quiche had a nice, fluffy consistency and a good balance of flavor. I will definitely be making this again!

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Tira Mysu

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Northbrook, Illinois, USA

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Reviewed: May 24, 2009

I added some onion and red pepper. We don't eat quiche often but I thought this recipe was bland. I used sour cream because a lot of reviewers preferred it. Probably won't make this again.

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randihunter

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Reviewed: May 14, 2009

I have not made this particular recipe but do make a seafood quiche that is very similar. I put in canned or frozen baby shrimp and also finely chopped green onion and celery. Excellent.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Apr. 28, 2009

I promise this is the best crab quiche recipe ever made. you can use 1/2 cup egg product instead of the 2 eggs. I used cream instead of milk for a richer flavor. After mixing everything together I added 3 T dried onion, 1 T flour, 1 t garlic powder, 1 t old bay, and 1 t hot sauce. My parents died over it. I made crab cakes the night before and they said they liked this so much better.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Feb. 5, 2009

I live in France, and I have to say this is a good quiche recipe! Delicious! I made a few changes follwing the advice of others. 1) I added fried onions 2) I used 3 eggs. It was really wonderful. Also very versitile, you could add other meats aswell. It's even better the next day!

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Zabster

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Reviewed: Feb. 1, 2009

Delicious! I added diced onions which gave it some extra texture. I also added some sliced tomatoes on top which gave it some more color. Lastly, I used the "Basic Flaky Crust" recipe for the crust and that was really good, an easy addition and cheaper than buying a pre-made crust.

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O Side Doughboy

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Dec. 25, 2008

Great recipe, and easily modified. I've made it twice. The first time with real crab and I would have given it 4 stars. Last night I made it with spinach, mushrooms and bay shrimp. I sauteed them with garlic, curry powder, olive oil, and Tabasco. I also added some sharp Cheddar Cheese and the extra egg. Awesome!!! Restaurant quality and sooooo easy. Will definitely make it again.

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sunnyfinn

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Reviewed: Nov. 1, 2008

added the carmelized onions. Very yummy and rich. Used sour cream as a sub for the mayo.

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zoobiesbigsis

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Reviewed: Oct. 27, 2008

My three boys wanted crab omelets made out of the crab we had just caught. But since that is way too much work for 5, this was the compromise. I used an extra egg and crab, and sour cream instead of mayo. I also threw in some green onion. For seasoning, I used Old Bay (a must for crab). It took a little longer to bake than the recipe said, but it turned out pretty good. I will make it again, and probably tweek it a little more. :o)

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mom2zaw

Cooking Level: Intermediate

Home Town: Damascus, Oregon, USA

Living In: Longview, Washington, USA

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Reviewed: Aug. 22, 2008

Made 8/22/2008, served with green beans. The children and I just loved it, and we all 'needed' a second helping! And it was so quick and easy to make, we'll definitely make it again :o)

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Aline M. Simkiss

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Reviewed: Aug. 6, 2008

Great use of imitation crab. It's a steady favourite in my house. I usually use low fat mayo, since it tastes just as good with reduced calories.

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Victoria

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Reviewed: May 23, 2008

This was absolutely fantastic. My husband and son both devoured it and keep asking me to make it again. Thank you!

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honda

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Reviewed: Apr. 15, 2008

This is super easy and tasty. The kids do not like seafood, so I use diced ham with cheddar for theirs. It is a good base quiche receipe that can easily be 'morphed' into a family favorite. Easy to make low fat as well using low fat mayo and eggbeaters. Good protein source with low carbs!

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Amazejbj

Cooking Level: Expert

Home Town: Lexington, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 25, 2008

fantastic basic recipe--i added green onions and green chile. i used real crab & a cheddar blend. i couldn't find the cornstarch in my crowded pantry, so i skipped it and it set up just fine. thanks for the recipe!

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margaux

Cooking Level: Expert

Living In: Mcallen, Texas, USA

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Reviewed: Jul. 21, 2007

My husband and I liked this recipe. I don't like swiss so I used a mix of mozzarella, parmesean and monterey jack cheeses. I also added about 10 shakes of hot sauce and some chopped onion. will probably make again, maybe nest time I'll add some chopped artichokes.

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AMYRN55

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Reviewed: Dec. 23, 2006

This is the first time I made quiche because DH doesn't usually eat this dish, but he had 2 1/2 servings of this one! I don't like quiche that are too eggy tasting; this was just perfect. I used real crab and a Mexican blend of cheeses (I don't like swiss). I also added chopped scallions. This came out of the oven looking so pretty, my DH was impressed! I'm serving this for brunch on Christmas day!! I'll try subbing sour cream next time for the mayo. Thanks for the recipe.

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kity

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2006

It's a little bland, but I spruce it up with green onions, a little bit of bacon and fresh mushrooms. Good base recipe for quiche.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 16, 2006

I used lite mayo, added chopped green onions as well as chopped bell pepper & added an extra egg. I omitted almost all the cheese & used about half a cup of shredded mozzarella, just on top. It would have been just perfect if I had remembered to remove the paper liner from the pie shell. LOL Was able to salvage it by using a huge pancake spatula to remove the egg, peeled the paper back some, cooked the pie shell for a few minutes because the bottom was underdone & then inverting the quiche back into the shell & peeled off the paper. If this hadn't worked, I'd be listing this as one of my cooking tragedies but all's well that ends well. ;o) The only thing I will do different next time (aside from removing the paper liner, of course LOL) is to cut up the crab meat ...I thought it would break down some while cooking but it didn't & the chunks were a little big. Served it w/ a salad w/ vidalia onion vinaigrette & for dessert, grilled fruit (cooked inside in a grill pan) w/ simple syrup. Fabulous summertime meal...despite the stupidity of the cook!

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