Reviewed: Oct. 14, 2007

I really enjoyed this recipe. I used fresh crab and added a little bit of Old Bay. YUM!!! I also doubled the recipe, made two 9 inch quiches and baked them both for 45 minutes and left them in the oven for 25 minutes.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 4, 2007

I use this recipe whenever I make any kind of quiche, just substitute meats. I used jumbo lump crabmeat and Old Bay when I made this the first time and it was delicious. That is a great tip about leaving it in the oven while the oven is off.

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Katie

Cooking Level: Expert

Home Town: Collegeville, Pennsylvania, USA

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Reviewed: Sep. 27, 2007

Good recipe, but the cooking time was way off. I cooked at 350 for 40 minutes, let it sit for 20 minutes and then realized I would still have to put it in the oven for another 15 minutes.

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Rachel

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Reviewed: Jul. 13, 2007

This is a great side dish or buffet entree. I added 1 tsp. of Old Bay seasoning, cut back on the salt and pepper, added chopped red onion and green chiles. Really good!

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queenbuffet

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Reviewed: Jun. 17, 2007

I have used this recipe so many times for so many different occassions and I am thrilled at the outcome every time. Every one loves this dish - I have even made it for my children that attend my child care and they love it also. It is a nice enough dish to serve for special occassions and also for weekly family use.

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KHONEY1

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Reviewed: Jun. 6, 2007

Excellent recipe. Followed other's advice to bake for 43 minutes, then turn oven off and leave in for 20 more. I used colby & monterey jack for the cheese and used swiss in place of the parmesean. The texture was perfect, this is a keeper!!!

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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: May 22, 2007

I made this recipe for a family function and it was wonderful. I used canned lump crab and followed the suggestion to bake for 45 minutes and it turned out just great. I'll definitely make this one again.

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Carol D

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Reviewed: May 13, 2007

Quick and easy to put together. It was tough to make without eating it since it was smelling so good while cooking. I cooked it for about 30-35min and then let it sit in the turned off oven for another 25min. It was a very nice Mother's Day Breakfast in Bed meal. I made it 2 weeks ago for a family event, and now have been ordered to make it tomorrow and next week, too!!

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: May 11, 2007

needs more seasoning

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Drea E.

Cooking Level: Intermediate

Home Town: Golden, Colorado, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 2, 2007

This is quite good. The cook time was off a bit. Needs about another 15 to 20 minutes to get it right. Some recipes you just have to try. This is better than I thought it would be.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 19, 2007

Doubled the recipe since I had a one pound can of lump crabmeat from Costco. (Popped one in the freezer for another night's dinner!) As other reviewers' have stated, you need to greatly increase the cooking time on this quiche or else you will have a soupy mess. I baked at 350 degrees for 45 minutes, and let sit for 5 minutes. It was perfect. My husband loved it just as it was - - I splashed some Tabasco for added zing. Serve this with a fresh salad for a quick 'company worthy' meal.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 29, 2007

Made it on two occassions and got rave reviews.

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Patty

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Reviewed: Jan. 23, 2007

This was SOOOOOOOO good! My boyfriend and I loved it, we were even kind enought to share with his roomate. Although I did use a deep dish crust, if anyone tries this approach, I would recommend keeping the oven 'ON' for at least an extra 5-10 minutes, that way it cooks all the way through. Also, I used seasoning salt, SENSATIONAL!!!

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Busy Bunny

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Reviewed: Jan. 7, 2007

I used a pet ritz pie shell and pre-baked it. Using another users suggestion I shredded a third of a block of sharp cheddar and shredded a block of Helluva Good Monterey Jack cheese. I used a can of lump crabmeat and a can of premium red crabmeat and 7 drops of Franks Hot Sauce. I forgot to add the parmesan cheese but it didn't need it. I baked it for 45 minutes then left it in the turned off oven 30 more minutes. It came out perfect and tasted delicious. I gave half of the pie to a friend and he was going to just taste it and ate the whole half a pie in one sitting, it was that good.

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MISSIMIN

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Reviewed: Jan. 6, 2007

I was planning on making this quiche to serve to guests... I sure am glad I made it first as I will not be serving to guests. I found the imitation crab to be a bit overwhelming. First, I recommend dicing or cutting into very small pieces. I flaked as the recipe indicated, and the crab chunks were all you tasted. As other reviewers indicated, this is pretty bland and I recommend adding additional spices and more green onion. This isn't a terrible recipe, but I most likley wouldn't bother making again.

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A COOK IN TAMPA

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Reviewed: Dec. 22, 2006

this is great quiche -- use skim milk and lowfat cheese to reduce some calories and fat. i use the base recipe as a starting point for italian, southwestern and mediterranean quiches.

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Dana Scott Garrett

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Bumpass, Virginia, USA

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Reviewed: Dec. 4, 2006

Very good. I needed to bake it a little longer than stated in the recipe as I like my quiche "well done" and not runny. The taste was delicious. My husband does not usually like quiche but he loved this one.

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BECKERJ

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Reviewed: Nov. 28, 2006

absolutely delicious! I only used 1/2 cup cream, and also added cheddar cheese in addition to the monterrey jack. I reccomend the longer cook time (45 min @ 350, then 30 min w/ oven off) and add ALOT of hot sauce to give it more of a kick. but it was extremely easy and tasty!

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Kara

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 21, 2006

These were quite tasty. I used frozen mini tart shells and put them in the oven for 8 minutes first before filling them with the mixture. I chopped the crab meat very finely to get a less chunky consistency. Also, I added a few drops of louisiana hot sauce, minced jalapenos and around 1/2tspn cumin to the mixture to give it a nice spicy kick. I found the quiche to be rather plain without the spicier ingredients.

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