Reviewed: Jan. 7, 2006

Excellent recipe! My wife loves it. I have made it several times over the last few months.

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Reviewed: Jan. 6, 2006

This is the best crab quich, bar none, and I've had some of the best in the finer restaurants. I used the 'fake' crab and only a connosseiur would know the difference, and, it won't last long enough to be decided anyway. Excellent!

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GEMINI39

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Reviewed: Jan. 2, 2006

This recipe was awesome. I used lump crab and followed the recipe as printed. I will make it again. My guests loved the quiche.

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BEAMBACK

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Reviewed: Dec. 14, 2005

I didn't care for this dish at all. I gave it 2 stars because the first few bites weren't too bad, but by the time you finished your slice, it was getting sickening. The combination of crab & eggs didn't go good together.

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Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 9, 2005

Dish was runny, maybe bc I ran out of patience in letting it sit for that extra 20 minutes. I may try it again with just milk to lower the fat content.

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MARGARETD

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashtabula, Ohio, USA

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Reviewed: Dec. 3, 2005

I thought this was pretty good. I may substitute cheddar Cheese for the Monterey and add more green onions for more punch next time. I loved the creamy texture and will definitely make this again.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 2, 2005

I used real crab instead of the imitation and it was addictive. My husband could not stop eating it. I highly recommend!!!!

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TMETTA2002

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Reviewed: Nov. 28, 2005

I must say that this was by far a very easy and extremely delicious recipe for crab quiche. I followed the instructions to a tee, however I did throw a twist in it of my own by adding shrimp to it as well. I just took a little less than half a pound and cut them up into bite size pieces and added them in as the instructions suggested I do with the crab, etc. It came out wonderful!

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TTC

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Reviewed: Nov. 27, 2005

I must admit this was the best quiche I have ever had the pleasure to make. I have made it three times without a change in the recipe and everyone loved it every time. I used imitation crab because of the expense. A real keeper! Thanx jimzgirl.

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elfhelp

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Reviewed: Nov. 21, 2005

Good flavor, but the crab was tough/chewy.

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mama2chix

Cooking Level: Expert

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Reviewed: Nov. 10, 2005

This recipe was very easy to prepare, and was delicious! My family loved it.

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N_COTTRELL

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Reviewed: Oct. 29, 2005

I made this and took it to a ladies' luncheon at Church. It was a hit - gone before everyone got to taste it. Superb!

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CaseyDoodleBug

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Reviewed: Oct. 16, 2005

huge crowd pleaser easy to make evn my husband made it easy as pie.

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cinnamon

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Reviewed: Oct. 10, 2005

tasty but lacks any real seafood taste

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David Eno

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Reviewed: Oct. 5, 2005

Really liked this one. I used low fat evaporated milk and low fat cheese and it still tasted great. My husband really liked it too. Will try it with real crab one of these days,I bet it is even better.

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DEBANNCOPP

Cooking Level: Intermediate

Living In: Sidney, British Columbia, Canada

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Reviewed: Oct. 3, 2005

A simple, delicious quiche. Perfect recipe! I didn't change a thing, and will make it again. Thank-you!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 24, 2005

This was a quick and easy recipe, and the results were awesome.

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Neatnik

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Reviewed: Sep. 24, 2005

My mother and i loved this! The only changes I made were to use 1 whole egg and the rest just whites for health reasons, and I added a little sherry to give it a "Newburgh" taste. Delicious!!!

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: Sep. 14, 2005

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

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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Reviewed: Sep. 12, 2005

This was so good and so easy, I can't wait to make it again! I used real crab (packaged... chicken of the sea). Also, I couldn't find a deep dish pie crust. It filled two regular shallow pie crusts nicely.

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LMIYOSHI

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