Reviewed: Feb. 4, 2009

I was just reading one reviewers comments about the consistency of this dish being thin. I haven't made it, but just looking at the ingredients, I notice that there is no CHEESE mentioned. I believe if there was cheese in this dish, it would have a richer consistency and flavor. That's just my opinion, of course.

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Reviewer:

nina

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Nov. 17, 2007

The flavor is decent, but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible, but there are better uses for crabmeat.

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MPEPLIN

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Reviewed: Jun. 20, 2004

This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs ... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart!

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TAKTAK1234

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Reviewed: May 17, 2004

It was so easy to make and both my husband and I loved it. This will become a regular dinner!

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PAMELA39

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Reviewed: Jul. 30, 2003

I wasn't sure about this recipe as most quiches I've seen contain cheese. I've been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat.

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