Recipe by JIMZGRL
"My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!"
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1 (9 inch)
deep dish frozen pie crust
hot pepper sauce (e.g. Tabasco™), or to taste
shredded Monterey Jack cheese
grated Parmesan cheese
1 (8 ounce) package
imitation crabmeat, flaked
green onion, chopped
I'm giving this five stars because I used real crabmeat; I live in Maryland and it's relatively reasonable. Even if you're land-locked, you can buy canned crabmeat in the tuna aisle. Friends don't let friends (or relatives) eat the fake stuff!!!
My boyfriend "politely" ate 3 bites, then pushed the plate away proclaiming he was full. Needless to say, I won't be making this again.
I made this for dinner tonight and it was delicious! My mom has been the "quiche queen" in the family - until now! I may be able to give her a run for her money with this one! I made a few adjustments...We hate imitation crab, so I used canned. I only had half-n-half so I used that with 1 t. cornstarch added to it in place of the heavy cream. I also added garlic powder, a little Old Bay, and touch more hot sauce. Hubby had thirds and even picky 13-yr. old daughter left none on the plate. Served with a big salad. I will certainly make this again soon.
this is absolutely delicious the way it is, but I made changes another time to decrease the fat/calories and it was as good...used egg whites instead of eggs, thickened rice milk instead of heavy cream, and added 1 tsp. Old Bay Seasoning...
I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***
Really loved this recipe [as did everyone else in my family]....I did modify it a bit though, I made my own pie crust [dont really understand why most people opt for store-bought, ready-made items over home-made it came out amazing] and I took the "to taste" with the hot sauce to heart and used more then three drops of a great habanero hot sause I have...Would definitely make this again, thanks for posting it...
Fabulous dish. Didn't realize how filling it can be. I made it for a mother's day brunch with a few changes. I also tripled the tabasco sauce per another reviewer's recommendation. Even so I still think it could have used more. I used 3/4 cup of cream as I thought 1 cup was a little too much too. And I substituted real crabmeat as opposed to artificial. It was a HIT even with the kids! This recipe is definitely a keeper and next time I'll toss in some veggies to lessen my guilt about the cream. All in all a great recipe! The leftovers made a great dinner.
I really loved this quiche. So did my daughter. My husband even ate it and doesn't like much seafood. I followed the recipe exactly (maybe a little extra tabasco), but found the cook time wasn't enough. I turned the oven on again with the quiche still in, until it began to raise (about 20 min give or take). I took it out and let is settle a bit. Then we ate it. If I cook this again I will add about 10-15 min to the initial cook time, then let it sit with the oven off for the full 30. Your oven and altitude may differ so keep that in mind. Over all this was great! Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
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