Recipe by Amy P.
"This is a quick and easy recipe that everyone will love! Good for any meal of the day; a nice variation from traditional breakfast quiche."
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ground black pepper
imitation crab meat
shredded Swiss cheese
1 (9 inch)
unbaked pie crust
LOVED this recipe. It was quick and easy and Delicious!! I used real crab though I don't think it matters. The cheese made it nice and creamy, went realy well with the crab. Definitely will be making this one again.
Too salty. Inedible.
Easy, quick and tasty! I used the imitation crab meat and it was so good. Perfect.
Very yummy indeed. I made a sub for cheddar instead of swiss. I used imitation crab as well. I instead of making it a pie with the store bought crust, i used the 'cheesy quiche crust recipe' on here and made them into mini quiches using a cupcake pan. I used a large mug/cup mouth to make the circle cutout that i used to fill into the pan using that recipe. I had to double up on that recipe because i had extra crab filling left over. however i loved this recipe very yummy indeed thank you :)
loved it... followed it to a T, and it came out beautifully.
Like so many other recipes on this site, this recipe is a great "canvas" upon which more flavorful dishes can be painted. This reicpe, by itself, is easy and tasty, hence the four stars. Yet, when one adds three or four slices of bacon (cooked ahead of time), and some diced tomato, this recipe becomes sublime. Trust me, the saltiness of the bacon and the shasharpness of the tomato wonderfully accent the subtle sweetness of the crab and swiss.
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss and Crab Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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