Reviewed: Nov. 20, 2009

This is very good but I made it with Salmon

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Nov. 8, 2009

Great recipe! Forgot to buy green onions (whoops) So I used bacon for extra flavor. Um...Awsome!!!For those of you who need more flavor, crumble up about a 1/4 lb of cooked bacon, mix in before baking and disregard the added fat content. I couldn't finish my first piece (too rich!) but my hubby ate half the pie in one sitting!!

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nicespam

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I made this recipe for the first time with my daughter and we both loved it!

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benitalynn

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Reviewed: Sep. 25, 2009

I've made this several times, most notably last night for my father and brother. Some of the filling bubbled over and my father scraped it off the cookie sheet and said if the quiche was as good as the spillage he couldn't wait to eat it. He loved it and complained that I hadn't made two! I used two green onions and real canned crab. It was a hit.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 15, 2009

Very easy recipe to make. Delicious, will definitely make again!

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recodie

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Reviewed: Aug. 9, 2009

I am giving it 4 b/c of the alterations. I used canned crab and added, 1 tsp each of garlic powder, onion powder, old bay, and parsley. I substituted fresh chives from my garden for the green onions. Will definatley make this again, maybe tweak it a little more. Thanks for a great base recipe!!!

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fsululu

Cooking Level: Expert

Home Town: Oakhurst, New Jersey, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 7, 2009

This was awesome......but I am on the Atkins diet...and altered it to omit the pie shell....use slivered toasted almonds on the bottom.....and heavy cream. Also, added a bit of sherry..... even nice for company! MARIE

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Marie Knudsen

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Reviewed: May 11, 2009

I have made this 4 times - I LOVE it! My little additions are baby shrimp, Old Bay spice, and dill. I also add my crab & shrimp to the pie shell and then pour in the liquid ingredients.

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JANZEN14

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Reviewed: Apr. 26, 2009

This is very tasty. I used real crab as I had so much I didn't know what to do with it all! I used half double cream and half whole milk for the 1 cup of heavy cream as double cream is too thick I think. I added more crab (anything to get through it...lol) but otherwise followed the recipe. I used frozen puff pastry as a base and it was really good.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 16, 2009

I used real (albeit canned) crab, and half and half instead of cream. It was great! I doubled the recipe and made 2 quiches. Served for Easter brunch and they were a hit.

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elconaron

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 9, 2009

My 9 year old loves seafood but hates "egg pie" (quiche). My 6 year old loves quiche but hates seafood. And my dear husband dislikes both....UNTIL!! I made this recipe with only two changes. I used pepper jack cheese instead of monterey and I took out the tobasco sauce and added old bay. My family took care of the rest. I will definitely make this again!! Thanks!

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SCButrfli

Cooking Level: Intermediate

Home Town: Barnwell, South Carolina, USA

Living In: Orangeburg, South Carolina, USA

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Reviewed: Mar. 4, 2009

It was altogether good, but me and my family found it bland. More spices might me a welcome adjustment

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cookiefailure

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Reviewed: Feb. 14, 2009

Yummy. My 2 and 4 yr old enjoyed and hubby went back for 2nds. Swapped whole milk for the heavy cream as previous reviewer suggested. Also eliminated green onions as I'm do not like them. We will make again!

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jiphner

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Reviewed: Jan. 21, 2009

WOW! This was sooo good and SUPER fast...great for a quick dinner! I did make a couple changes...no pie crust (low carbs here), used swiss cheese, and 5 eggs, not 4...using heavy cream was yummy but WAY rich, so I would suggest using half and half or vitamin D milk instead! My one year old LOVED it, so it is definitely a keeper!!

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Jan. 14, 2009

Very good, but I used fat free 1/2 & 1/2, Cheddar instead of Monterey Jack, a few more shakes of Tabasco and REAL CRAB. Since I was making another (spinach) quiche to go with this that did not call for baking the crust for 10 minutes first, I didn't do that. Both crusts were delicious and flaky. Another keeper!!!

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DECAR48

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Reviewed: Jan. 2, 2009

Yum - I made this recipe with fresh crab and a tb old bay. Otherwise for the recipe exactly. (I am not sure this would be a five with fake crab)

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 2, 2008

Delicious. I added some canned mushrooms, chopped green pepper and swiss cheese. It was a huge hit with the hubby and 2 sons (age 9 and 2) My 2 year old was asking for more "egg pie"

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Jessica

Cooking Level: Expert

Living In: Warsaw, New York, USA

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Reviewed: Sep. 17, 2008

Simple recipe, easy to make, and my husband and 2-year-old LOVED it! I used swiss instead of Monterrey Jack, which gave it even better flavor! I also added chopped yellow bell peppers. Awesome!

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Alyssa

Cooking Level: Beginning

Home Town: West Bloomfield, Michigan, USA

Living In: Whitmore Lake, Michigan, USA

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Reviewed: Sep. 8, 2008

Loved it... I put in fresh backfin crab meat instead of the fake stuff and I added about a tablespoon of Old Bay... FANTASTIC!!!!

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nancy

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Reviewed: Aug. 24, 2008

Very easy and tasty quiche. I agree with reviewers who increased hot sauce and substituted Old Bay for the salt. I also used Jumbo Lump Blue Crab meat, Pricey but Soooo worth it.

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Forkman

Home Town: Virginia Beach, Virginia, USA

Living In: Marietta, Georgia, USA

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Crab Quiche

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