I have been searching FOREVER for the perfect crab quiche recipe. This one gets 4 stars "as is" but 5 stars with modifications. (I read ALL of the 282 reviews!) So (1) decide if the crab is the focal point or just an ingredient. If the focus, you must use 2 cans of lump crab. If it's just an ingredient, 1 can of claw meat is OK. I used the 2 cans of lump. (2) I don't care for melted Swiss cheese (too tangy) & cheddar in a quiche can get oily when it melts, but I do like its flavor. So---I used 1 cup of fine shred cheddar and 1 cup of crumbled goat cheese, which presented a really good texture & flavor. (3) For sub-flavors without detracting from the crab: I VERY THINLY sliced about a dozen small button mushrooms, shredded 1/2 of a medium yellow onion, and saute'd them together in a tblspn each of olive oil & butter, seasoned with a little celery salt. Added about 1 1/2 cups baby spinach to the saute and cooked down . Layered into the pie crust in order: crab, mushroom mixture, cheeses. (4) Combined 4 eggs in a blender with 1 cup of half & half, dash of salt, cayenne & dry mustard. Pour over & baked 45 minutes at 350. Result: Perfect quiche where the CRAB is the star!!!
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I have been searching FOREVER for the perfect crab quiche recipe. This one gets 4 stars "as...