Crab and Swiss Quiche Recipe - Allrecipes.com
Crab and Swiss Quiche Recipe
  • READY IN 55 mins

Crab and Swiss Quiche

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"My aunt gave me this recipe because she knew I loved imitation crab. It is amazing how simple and quick it is and VERY GOOD!"

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Original recipe makes 1 - 9 inch quiche Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
  3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2004

I have made this quiche 6 or 8 times. It is delicious. At first I found that the store-bought frozen crust baked in the aluminum pie pan was often soggy or soft. The last time I made it I removed the still frozen crust from the cheapie pan and put it in my oven safe glass (Pyrex) pie pan. What a difference! Crispy and flakey. My Pyrex pan is a little bigger but during baking the crust molded to fit. Another tip for ultimate presentation: Just before baking place thinly sliced cheddar slivers in a starburst pattern in the center of the quiche. Sprinkle with a dry green herb like dill or thyme. Beautiful AND delicius!

 
Most Helpful Critical Review
Mar 13, 2012

I like all of the ingredients in this dish, love quiche...so I expected this would be a big hit for me and was planning on having it for leftover lunches all week. The only change I made was to add some chopped green onions, but I was highly disappointed. It was a weird texture and the taste was extremely artificial to me. I am going to try one more piece later today, but I am afraid I'm going to have to toss the whole thing. :-(

 
Mar 31, 2007

This was REALLY good!! I didn't have (or want to make) a crust, so I just didn't use one. Hubby liked it better this way, said "you can taste the crab better without it". I didn't think this was bland at all; the flavor of the crab really came through. I added a little salt, pepper and garlic powder, and used 3 eggs and Alpine Lace reduced fat swiss cheese and light mayo. (Prepared this way, it's only 4 points per serving in Weight Watchers.) Good recipe! Thanks!

 
Feb 10, 2007

This was really good, with the following changes: I added one egg, about 1/3 cup of green onion, about a 1/2 teaspoon of lemon pepper seasoning, and about 1/4 cup of white wine. I also used closer to 2 cups of cheese--a mix of cheddar, mozzarella, and swiss. With all the additions, my quiche had to bake for about 50 minutes. Without the additions, I don't think it would have been as tasty, nor would it have filled the pie shell adequately.

 
Sep 10, 2007

This was WONDERFUL. My husband quit eating only when it was all gone. I added a package of chopped spinach (very well drained!!) to add some green to the meal. Served it with a fruit salad. Someone mentioned that this was runny...I would advise letting this set for 5 minutes after removing from the oven.

 
Sep 10, 2007

The base for this quiche recipe is foolproof. I love the base because it uses ingredients that I always have on hand. I used jumbo lump crabmeat and Gruyere cheese and added 1/4 t kosher salt and pepper. I did, however, have to make an additional half a recipe of filling in order to fill the pie shell. No big deal though. I made the quiches the night before the baby shower I was hosting and then just warmed them in a 350 deg. oven for 15 minutes. Everyone raved aboout them.

 
Jun 04, 2009

This was excellent. My husband is a very picky eater, but for some reason he likes imitation crab. I did make the crust, i just like homemade pie crust. The only modification was that I added extra cheese. My husband ate half the pie and then asked for it again the next night:) It looks like this will be a staple in our house. ok so here is an update: I have made this many times since and do it a bit different now. I add half of an onion chopped finely as well as some cayenne pepper, and I use three eggs. Also i chop the crab because i don't like biting into huge chunks. I have also made it many times omitting the crust

 
Dec 23, 2003

I made this this morning for our teacher breakfast, and it was gone in 15 minutes!!! I wish I would have made 2. So quick and easy, I will next time. DELICIOUS!!!

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 496 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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