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Crab and Swiss Quiche
SUBMITTED BY:
thatchbo
PHOTO BY:
Caroline C
"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!"
RECIPE RATING:
Read Reviews
(87)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
Original recipe yield 1 - 9 inch quiche
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crab meat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
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
Reviewed on Mar. 31, 2007 by
STEVENCARY
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STEVENCARY
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!
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14 users found this review helpful
This was REALLY good!! I didn't have (or want to make) a crust, so I just didn't use one....
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Reviewed on Jun. 15, 2004 by
MEMEIER
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MEMEIER
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!
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14 users found this review helpful
I have made this quiche 6 or 8 times. It is delicious. At first I found that the...
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Reviewed on Oct. 8, 2006 by vincent
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vincent
Oct. 8, 2006
Vincent
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9 users found this review helpful
Vincent
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Reviewed on Sep. 10, 2007 by BUTR4WHAT
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BUTR4WHAT
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.
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8 users found this review helpful
The base for this quiche recipe is foolproof. I love the base because it uses ingredients...
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Reviewed on Dec. 23, 2003 by SLR1024
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SLR1024
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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8 users found this review helpful
I made this this morning for our teacher breakfast, and it was gone in 15 minutes!!! I wish I...
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Reviewed on Sep. 10, 2007 by
PEG10
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PEG10
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.
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7 users found this review helpful
This was WONDERFUL. My husband quit eating only when it was all gone. I added a package of...
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Reviewed on Feb. 10, 2007 by J9
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J9
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.
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7 users found this review helpful
This was really good, with the following changes: I added one egg, about 1/3 cup of green...
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Reviewed on Dec. 23, 2003 by SANDDOLLAR
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SANDDOLLAR
Dec. 23, 2003
MY HUSBAND AND I LOVED THIS RECEIPE!!!!IT WAS QUICK AND DELICIOUS.
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5 users found this review helpful
MY HUSBAND AND I LOVED THIS RECEIPE!!!!IT WAS QUICK AND DELICIOUS.
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Reviewed on Dec. 23, 2003 by
Debbie S.
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Debbie S.
Dec. 23, 2003
This is a great recipe. Very easy to make and so delicious. Will make this again and again !!
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5 users found this review helpful
This is a great recipe. Very easy to make and so delicious. Will make this again and again !!
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Reviewed on Dec. 23, 2003 by
JENNIFERKATIE
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JENNIFERKATIE
Dec. 23, 2003
This was a great imitation crab meat recipie!!...I love imit. crab meat and with the swiss cheese, this quiche was very delicious and delicatly flavored, even the kids liked it!!!
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5 users found this review helpful
This was a great imitation crab meat recipie!!...I love imit. crab meat and with the swiss...
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