Recipe by BRIGITS
"Serve for a delicious and elegant luncheon!"
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chopped green onion
chopped red bell pepper
crabmeat, drained and flaked
salt and pepper to taste
1 (9 inch)
pie shell, partially baked
shredded Swiss cheese
The quiche turned out well, although I omitted the red pepper, and it required more baking time than stated. Everyone loved it! Would definitely make again.
GREAT RECIPE!!! I accidentally left out the red pepper and liked it much better than with the pepper in it. I also subsituted sherry for the wine. I make a crustless version by using swiss cheese slices as the "crust" instead of putting shredded swiss on top. It is really good!
Delicious. I subbed sherry - didn't have an open bottle of white handy - and it came out great. I used baby Swiss for a milder flavor. I A little more work than "Crab Quiche I", also from this site, but worth it.
I am never sure whether I should review a recipe when I have not followed it exactly, but hopefully my changes were not major. I left out the wine as I had none open. I used a combination of mozarella and cheddar as that is what I had. I added mushrooms because I had some. It was tasty and delicious.
This quiche is delicious! I am not a seasoned cook, so this was my first quiche and I was very pleasantly suprised. I added green peppers, baby shrimp, and used a mexican blend cheese rather than the swiss. It was fabulous!! Wish me luck on my journey to becoming a good cook!!
I thought this was wonderful. I did not use a crust for this and I also used some Gruyere cheese instead of regular swiss. It was delicious!
I made it for my mom's birthday. It had a light texture, but a rich taste. I made my own crust. I used the canned premium lump crabmeat (about $4 instead of $20). I would use a little more red pepper next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 263
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