Crab Quiche I

Super recipe! I used no crust and made the following basic changes: 2 6 oz. cans crabmeat, no mayo - used light & plain yogurt instead, egg substitute in place of 3 eggs, pre-shredded light swiss cheese, added 1 tsp. old bay seasoning, 1 tsp. garlic powder, dash of salt & pepper, & 1 tsp. hot sauce. It was wonderful! I have also doubled the recipe, using no crust & baked it in an 11x7 Pyrex dish for approx. 70-75 minutes. Cut into squares & served many at a brunch! This recipe freezes so well, too!

Great recipe! I used 2 cups of lump crabmeat, 3 eggs, added the tabasco (1/2 t), Old Bay (1 tsp), and sauteed the green onions with red & green peppers. It was so easy and a big hit. This is a keeper!

This is an excellent dish: I would recommend the addition of an extra egg, cheddar instead of swiss, Old Bay seasoning, and dash of tobasco.- just to kick it up a little

This was a very good quiche! Like others, I used two cans of crab meat, and added an extra egg, 2 cloves of garlic, salt, pepper, and seafood seasoning and omitted the crust. Halfway through baking, I also added enough extra swiss cheese to cover the top of the casserole. This created a cheesy "crust" for the top of the quiche. Great for low carb dieters!

This was delicious as a crustless quiche. I just poured the filling into 4 greased individual casserole dishes. Easy and so good!

As others suggested, I added one egg, some Old Bay seasoning and Cayenne pepper, and 1 cup of chopped, sauted spinach leaves which added a wonderful texture and color! If you can, spring for fresh crab meat, usually found ready-to-go in small containers at your grocers seafood dep't. I've made the dish with both canned and fresh crabmeat without telling my family of the change, and they picked up on it. Fresh crab meat will cost you about $2-$3 more, but if you can't spring for fresh, go ahead and make the recipe with the canned crab meat because it is still a really great quiche.

After reading other reviews I also used: 2 6oz cans crab meat, drained; 3 eggs instead of two; and added: teaspoon hot sauce; 2 garlic cloves; a bit less than a cup sharp cheddar cheese, grated. I dind't have a pie crust so I used Bisquick and turned it into an impossible crab quiche. I followed the recipe (with noted changes and poured into an ungreased 9 inch pie pan. I then added 3/4 cup of Bisquick and mixed it up. I baked it for about 45 minutes at 350. It was GREAT and sooooo easy!!!

I added a small amount of green peper, dry mustard, parsley, and old bay seasoning for flavor. I also had montery jack and parmesan cheese handy and mixed that with the swiss cheese for a really great tasting quiche I'll make again. My picky 15 yr. old daughter loved it.

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!!!

i have made a similar one for many years. i add some choppped shrimp and mushrooms. however, for the past few years, i have omitted the crust for fewer calories and also, sometimes when you feel like whipping up a quiche, you don't always have a pie crust. i also do half and half swiss and cheddar. it's a keeper.

This was our dinner tonight, and it was sooooo good. Like the others, I used three eggs. I used two cups of fresh crab, and just over one cup of various cheeses, including a spicy cheddar. I had no onion, so instead I added a small can of drained jalapeno, plus 1 tablespoon each of old bay, garlic powder, and onion powder. I also dusted the top with old bay and paprika. I omitted the pie shell, and just baked it for 75 minutes in a pie dish. Served with garlic bread and salad. We all ate too much! Yum!

This was great! I basically doubled the recipe for a 13x9 pan since I was cooking for a crowd. I just made a couple of changes. I added chopped shrimp, minced red pepper, 2 additional eggs - 8 total and used shredded chedder instead of swiss. This recipe is a keeper!

I will definitely make this again. I used 3 eggs, some hot sauce and Old Bay seasoning as suggested by other cooks. I did not use a crust and baked these in buttered small souffle dishes. Great recipe!

This is more like a souffle than a quiche. The mayo makes it quite greasy. Milk is not used in quiche. Perhaps this would be better by using half and half or cream and not putting in the mayo. Increase the amount of liquid to compensate for not having the mayo. Don't be tempted to use canned crab. Canned crab tastes nothing like fresh crab. Quiche is meant to be mild tasting. It's French and they don't use hot sauce, etc.

I added two extra eggs, spinach, an extra can of crab, Old Bay seasoning and some extra sharp cheddar cheese. It was delicious! Highly recomended. Next time I would definately add some shrimp for extra flavor.

Today will be my 2nd time using this GREAT recipe. YUM! I use jarred red pepper and just throw a handful in, some garlic, ground red pepper and paprica on top in addition to the recipe posted. My goodness... what a blesing to have. =) Thank you so much for sharing!

Oh man, was this good. I made this as an entree for company with a simple salad - used just under a pound of lump crab, 3 eggs, and added some black pepper and fresh garlic. Easy, very rich, and impressive. I love this site!

I make this quiche every New Year's Eve... It has become tradition. I use canned lump crab meat. So yummy!

Great flavor. I used a frozen pie shell that I had let defrost. Then I used 2 cans of lump crab that I completely drained and squeezed mostly dry. Everything else was as called for. It was perfect and my husband loved it too! Thank you.

Use 1/2 cup of low fat plain yogurt in place of 1/2 cup of mayonnaise

This is my new favorite quiche base. It is so quick and easy and uses stuff you would have on hand any day of the week. I don't know if I will ever use a different one. I did add 1/2 tsp of old bay and upped the eggs to 3 like previous reviews had mentioned, and I used Mozz cheese because it was all I had on hand, but BOY was the flavor and texture on the mark with this! I made two, one using a can of crab and the other using a half a zucchini grated as a vegetarian substitute, and both got raves. YUM!!!

This is my go-to crab quiche recipe. I reduce the fat by using fat free mayo, egg beaters and skim milk or fat free half & half. Rave reviews every time!

Very, very good. Easy to make. I used Parmesan cheese and onions instead of Swiss cheese and green onions because that's what I had on hand and used Eggbeaters due to high cholesterol. I probably should have let it bake just a few more minutes. Next time I will.

MAN this was awesome! It really does taste like a giant crabcake. I upped the crab to two 8oz jars, substituted half a large yellow onion for the green onions (couldn't find them in the store!), 3 eggs, real mayo, 1% milk, substituted Monty Jack for Swiss, 2tbsp flour, about a tsp of Old Bay, and skipped the pie crust. Cooked for about 65 minutes. Only thing I'll do the next time I can afford the crab will be to add more Old Bay; we live in MD after all! SUPERB

Overall I enjoyed this quiche! I believe simple flavors are best especially when you have an ingredient as delicate as crab. It is very easy to overpower crab with aromatics losing the essence of the crab itself. This recipe allows the flavor of the crab to shine through and is delicious. With that being said, I am from the DC/Maryland area and couldn't resist adding a few dashes of old bay. Not enough to over power it but just enough to get a hint of the flavor. I will say that I think that the cheese isn't necessary in this dish, and traditionally crab isn't paired with cheese. The next time I make this I will eliminate the cheese all together as I believe it actually detracted from the dish. I will make this again with said changes. Thanks for the recipe!

I made the recipe almost exactly as written, added the extra egg because I had fresh crab and added it all (approx. 2 1/2 cups) and splashed Old Bay seasoning and salt and pepper. It turned out divine!! I would have paid big $$ for it! Will definitely make again when crab is in season!

Perfect as it! Thanks for sharing!

This resulted in a great, great dinner! For those who don't like mayonnaise, I omitted it entirely and made up the difference with a third egg and an extra 1/4 of milk. The quiche was still rich and creamy. I also added asparagus and sauteed onions, and used shredded jack and chedder cheese. I also let it cook for an hour and let the top brown. It was really fantastic, very gourmet and delicious! Thank you, I will make this over and over.

1st time: I used 3 cans of crab and plain yogurt instead of mayo. salt, pepper, garlic, Old Bay 2nd time: 2 cans crab, sour cream instead of mayo, 3 eggs, no additional seasoning. Still great!

Love this! Fresh Blue Crab (Lump) was on sale this week, so I made this. I did skip the crust as we are on Atkins. I did use 1/4 c heavy cream and 1/4 c whole milk instead of the 1/2c milk. I also substituted shredded sharp cheddar for the swiss and added a dash of Old Bay (Can't have crab in MD without the Old Bay) Thanks Christine

Just absolutely delicious and very very tasty! I decided to divide the mixture into mini quiche sizes using my muffin tin lined with puff pastry (made about 10) so I could freeze some off for during the week. I used whole egg mayonnaise for a fuller flavour and replaced the swiss cheese with shredded tasty chedder as I didn't have any swiss on hand. I also added 1/4 cup of sweet diced bell pepper, 1/4 cup of cooked diced bacon, a few splashes of Tabasco sauce and cracked black pepper to taste. Mine took about 25-30 minutes to cook and they rose beautifully. I have to say this is THE best quiche I've ever made and the ones left in the freezer won't last long. I will definately make these again! 5 stars all the way!!!

Excellent quiche....I used drained canned crab and 1 can of drained mini shrimp...added some chooped garlic and dry mustard. I also used skim milk and it still turned out great. I didnt have that much swiss, so I used half swiss/half cheddar.

I took the advice of others and added: 1/2t Old Bay, squeeze of lemon, a few drops of Tabasco, extra 1/2 cup of cheese, 2 additional eggs and the extra crab. It was way too crabby. I think the additions are great except for the extra crab, the quiche doesn't need it. The extra crab over powered all the other flavors.

Imitation crab is great with this recipe if you chop it in the food processor before you add it. The sweet crab needs blends with the tart swiss cheese for a nicely balanced taste. I added chopped green onion after baking to give it a fresh look. Pretty dish.

This recipe was great, light, and fluffy! With adding some spices, it was a 5 star recipe. I made a few changes, used low fat mayo, fat free milk, real crab, 2 eggs and the equivalent of 2 additional eggs in egg beaters, used a mix of swiss and sharp cheddar cheese. Spice wise, I added salt, pepper, 3 cloves of garlic, Old Bay, Franks Hot Sauce (about 3 tablespoons), and a sprinkle of cayenne pepper. Yum!

this recipe is pretty good, but i doubled the crab meat by using 2 six ounce cans of crab. make sure to season the mixture well, otherwise it comes out VERY bland.

Will make again! Did use the extra egg, garlic, hot sauce! It was great. Next time I think I will use dill as I LOVE dill and crab! Thanks for sharing!

Slightly sweet taste of crab combined with fresh green onions--delectable! Still tasted great the next day warmed up in the microwave.

This is one of my favorite receipes. I made six industrial size pans full for my sister's wedding breakfast...along with three salmon and three Quiche Lorraine...there wasn't a single square of this left. I make it without the crust, for the perfect low carb food for any meal. It is easy to serve and people love it. This is really one of my favorite foods.

This quiche is always a hit. I use Pillsbury croissants and line the pan with the rolled-out dough. I've added mushrooms also. Sometimes I use fake crab which has much more flavor. Delish!

This was soooo good! The reviewer who recommended adding the garlic, tabasco and old bay hit the nail on the head. The taste was superb and after sprinkling some old bay on the top, the presentation was great too. I did saute' the green onions til tender. Yum!

I made this last night and it was a hit. I followed the suggestions about adding an egg, 1/3 cup of chopped spinach, and Old Bay. I will definitely make this again.

Very easy and nice dish. For next time - might consider adding some more flavor - maybe mushrooms?

I followed the recipe, yet took advice from reviewers. I added extra crab meat for thickening, and I added some garlic salt and a hint of cayenne pepper to spice it up a bit. It tasted ok. I noticed a lot of people added a third egg, and I'm now wondering if that step would be beneficial because the mixture was a bit gooey in the center. I also cooked 5 min extra because the top was barely beginning to brown. I wanted it to be a bit darker. I like the fact that the green onion gives it color, yet due to its lack of flavor, I would probably mix some red or white onions in next time. This dish is probably not anything I'd make for a group that I'm trying to impress, but it isn't bad for a quick meal with the family.

Super easy to make, and my husband loved it! I made it with 4 eggs, substituted condensed milk, and lined the bottom of pie shell with slices of swiss cheese. Added a dash of salt-free herb seasoning and black pepper. Might use a bit of hot sauce next time to spice it up.

This is amazing! I added the extra egg as suggested and used sharp cheddar instead of swiss.

I also added an extra egg and hot sauce. I didn't have green onions, so I sauted a yellow onion and added it to the mix. I used imitation crab meat. Everyone thought this was great.

this was very good. i did use greek yogurt instead of mayo, half and half instead of milk. i made 2 quiches at the same time. i did add more swiss cheese 10 minutes until done. i had found 16oz. can claw crab on sale. i will add hot sauce, garlic and sauted red bell-pepper next time.i baked for about 75 minutes, turned off the oven and let it set up. there will be a next time.

Very good! I used 1 lb. lump crab meat (a bit too much now that I tasted it) and to save on fat I used low fat crescent rolls for the crust. Sliced nicely too. Even my picky husband liked it. Will definitely make this again.

Incorporated the review suggestions (hot sauce, garlic, Old Bay, 3 eggs), used great quality crab, made the crust from scratch but still was the biggest loser at our Easter brunch. Little to no takers and no one finished their piece if they did. I didn't like it either, it just didn't seem like the best choice for lovely fresh crab.

I have been making this recipe crab or shrimp quiche for 36 years. First got the recipe from the Memphis Commercial Appeal. I always use Gruyere cheese as it melts in much smoother fashion. I also use about 1 Tbsp minced parsley. You can also add about 2 Tbsp Vermouth. Sliced mushrooms make a nice addition. Very versatile basic quiche. Use your imagination!

I just made this recipe on the weekend, and my husband and I were pleasantly surprised. I didn't change a thing, but there would be one change that I would make in the future. The next time I make this, I would par bake the crust for approx. 5 minutes so that the crust would be a little more cooked before adding the rest of the ingredients. This recipe is so simple and tasty making it a definite KEEPER!!!!

Used a can of fat-free evaporated milk, and added an extra egg and a small tin of "tiny shrimp" (drained). Next time, will cut mayo in half.. overall, delish!

I first made this recipe with 2-6oz cans of crab meat. We thought that was pretty good. I made it the other day, doubling the ingredients and using 1 lb of lump crab meat yielding 2-9in. deep dish pies and they were magnificent! Everybody loved them! My sister-in-law raved and wants the recipe--which is a first. My boss wants me to bring it to our Christmas party!! I'll make this again for sure. Thanks for the perfect crab quiche.

this was simply yummy!!! Canned crab does just fine!!!!!! I added asparagus and yellow pepper because they were in the fridge. Num Yummy!!!

Very quick and easy to make. Since I was raised in Maryland I seasoned the crab meat with lots of old bay seasoning and pepper and celery salt before mixing the ingredients. The only other thing different was I added baby spinach to the dish...DELICIOUS!!!

We had this for dinner last night along with a tossed salad. After the first bite, I hoped noone else would like it....that way I could eat it all! The only change I made was to add a little bit of ground red pepper, as I do with my crab cakes. I will use the again....and often!

I have gotten up before work in the morning and made this so it would be hot for the office... everyone raves and it's a favorite! I've also varied the recipe by using sausage instead of seafood or adding tiny shrimp.

I followed the advice of others and used four eggs and added some horseradish and Tabasco. This is really good! I'll print this one out and make it again. Makes a nice Friday meal with a Caesar salad and some french bread.

Fresh chives on top= delish. Do add the mustard, Old Bay, and extra egg or 2!

Delicious! I used 3 eggs, full-fat mayo, and 12 oz of crab. I added on tsp of Old Bay too. My husband LOVED it and is begging me to make it again.

per other reviews, I used two 6oz cans of drained crabmeat, 1 tsp each of garlic powder, Tobasco and Old Bay seasoning, and red onion rather than green onion. This was a very good quiche!

This was a nice quiche. Next time though, I would double the filling as it was rather skimpy. I would also shred the cheese rather than cube it to distribute it more evenly throughout.

This receipe is great! I altered the recipe by using 1 1/2 cups of crabmeat instead of 1 cup. It was very easy to make, and simply delicious to eat. Thank you Christine!

Oh, this is so easy and tastes great! I used imitation crab meat and onion flakes instead of chopped green onion. I took it to the office and everyone raved. It was even good cold.

Definitely a keeper! I used 3 eggs like other readers suggested and added Old Bay seasoning and Cayenne pepper. I also added 1 cup of chopped, sauted spinach leaves. YUM!!!

I changed this recipe a little after reading some of the reviews. I used 2-6oz.cans of crab, omitted the green onions and used Jalapeno jack cheese. I also added 1 Tbsp of chili oil. This was so good. I made this for a birthday luncheon and everyone loved it. This is definately a keeper.

I have made this for supper twice already. Delicious. Thanks for sharing.

Very tasty-I made it "as is" for brunch this morning, and it was the first thing to go.

Very good recipe. I made it for a baby shower and everyone loved it. Will make again!

It works great with shrimp, too! I steamed the shrimp with Old Bay & beer and added about a tablespoon of Old Bay into the egg/mayo/milk and used cheddar instead of swiss cheese. Outstanding!

Nice and light. I received many compliments on this dish.

I made the quiche exactly according to the original recipe (with just an added dash of salt and pepper) and found it to be almost tasteless. I spent the money, too, to get the best crabmeat available, so I was very disappointed. My taste may be biased by the fact that I'm a born and bred Baltimorean, and I can't enjoy crab of any kind without Old Bay. All I can say is that after a few bites, I sprinkled some Phillip's Seafood Seasoning on it and it VASTLY improved the flavor. I may make this again, but next time I will add at least a tsp of Old Bay/Phillips to the mix, and maybe a little extra kick of garlic and a little splash of lemon juice. I'd also use a bit less milk or maybe an extra egg, because I did find the filling to be just a tiny bit runny. I so wish I could give this 5 stars, I was SO looking forward to this dish, but it just wasn't as good as it could be!

Fantastic recipe. I used lump claw meat (slightly over a cup)and added some asparagus. My son and husband LOVED it! Next time I make this I will sprinkle Old Bay over the top of the quiche. I added that to the top on a small bite to see how it would be and my husband (a Maryland native) and I both thought it was terrific.

Great!! I did add an extra egg (3) and 3/4 cup of Mayo as I used a pound of fresh lump crab meat and also, I added a 1/8 tps of Ground Cayenne Red Pepper with a sprinkle across the top with Old Bay. You really do need the deep dish pie shell with the added crab meat.

I DID use light mayo. Made no difference. Added extra egg, minced garlic and tsp. hot sauce. I am going to make it with deer sausage for b'fast next.

I tasted the canned crab I bought before I put it in the recipe and it was not a strong flavor. However, after the quiche was cooked there was a strong "fishy" taste to it. Good recipe but bad choice in using the canned crab that I chose, I think. I used Egg Beaters (egg substitute) and it came out quite nice. I will try this recipe again using fresh crab or even shrimp.

I made a half recipe with some modifications from the suggestions of others: beat two eggs, combined with 1/4 cup light mayo, 1 TB flour, 1/4 cup milk. Sauteed 2-3TB finely chopped yellow onion with about 3 TB frozen chopped spinach in butter/olive oil mix with dash garlic salt. Added to egg mixture with one 6oz. can drained crab meat. Added heaping half cup of shredded Mexican 4-cheese mix + 2-3 Tb shredded Parmesan cheese. Added about 1/16th-1/8th tsp. each: cayenne, nutmeg, powdered yellow mustard, garlic salt, garlic powder, black pepper. Mixed and divided into two individual dishes. Baked 45 minutes at 350, sprinkled tops with a little more of the Mexican 4-cheese mix, then baked an additional 15. Wow! That was 5 stars in my opinion! My husband is not a fan of crab or spinach, and requested next time it be made with ham and no greens or garlic. He also hates quiche, but after smelling it while it baked decided to try it. He ate his whole dish-full, and when I asked would he eat it again if I made it exactly the same - he said yes. :) Winner! Thank you for sharing!

Loved this! I made this as directed but with 2 cans of lump white crab meat since others said more crab was better. It was wonderful! It was so quick and easy to make, and tasted delicious. We had some for dinner one night, and the following day we had the leftovers for brunch.

This is a 5-star recipe in my book if you alter it just a bit. The third egg is a must, plus add about a tsp of Phillips seafood seasoning and a few dashes of hot sauce. I also made it with a mixture of Swiss and cheddar cheese. I also used lump crab meat from the refrigerated section at Costco. I had no problem with runniness, it came out perfectly cooked. It was a huge hit for brunch and I'm baking another as I write this!

This was a really great starting point for a crab quiche. Like other reviewers, I added a third egg, and made it crustless. I also added finely chopped red pepper, celery, shallots, a tsp of paprika and a few dashes of Old Bay. I also switched the generic swiss cheese to an Emanthaler, and baked the recipe as mini quiches. I used canned crab, and no one was the wiser. This was a huge hit at our house! I will definitely be making this over and over again. So quick and easy!

Excellent! This is a wonderful recipe! Not that it needed anything changed, but my son prefers small quiches. So, I made homemade crust and cut it out with a biscuit cutter to fill my mini muffin tin. I also added some salad shrimp in which I put in the food processor with the immitation crabmeat. It was wonderful! Thank you for posting this recipe.

Amazing! My first attempt at making quiche, and it was delicious and easy. Followed others recommendations and used 3 eggs, salt/pepper/garlic/cayenne, and some broccoli for colour. This is definitely a new favourite!

Fantastic! Used shrimp instead of crab, doubled it (with extra eggs as suggested as well as garlic, tabasco, seasonings) and poured it into a greased 13x9 w/o crust for 50 minutes. Thanks!

Simple, yet very delicious. Omitted the onions just because of personal preference. Thanks for sharing.

I followed the recipe except for adding 1 more egg. Using fresh (expensive) crabmeat, even adding seasonings like Old Bay and Frank's hot sauce did nothing to this quiche. I think the addition of flour made the texture "unquichelike." I would not make this again.

Very bland. Good basic recipe if you're making your first quiche though. Use it as a starting point for a quiche recipe...add other spices and different cheeses.

I love this recipe! You can add variations to make it your own or follow it to a T and it will still be good. I double the amount of crabmeat and add Old Bay to taste. Some brands of crabmeat are more flavorful than others, so I find that I have to taste the crabmeat 1st before I decide how much Old Bay to put in (I'm a Baltimore girl at heart). I haven't found the need to add a 3rd egg, but maybe I'll try it the next time to see if it makes a difference. I let the pie set for 30 minutes after cooking and have never found it to be runny.

I have used another recipe for crab quiche for years but wanted to try something different. This recipe was delicious. I think the mayonnaise made it very rich and flavorful. I did use a 9" deep dish pie shell and would use an 8" regular one next time.

This recipe was very easy and very tasty! I used 4 eggs instead of 2, and it turned out great!

This was pretty tasty, but it DOES need more spice. I meant to add Tobasco and Old Bay, but I completely forgot (oops!) but I think it's JUST what this recipe is missing!! I had to adjust the recipe using lower fat ingredients: replaced the mayo w/ fat-free plain yogurt, 3/4 cup egg substitute (which is equal to 3 eggs, per other reviewers suggestions), low-fat cheddar cheese (instead of swiss), and reduced fat crescent rolls as my crust. This brought the fat down to 8 grams per serving, as opposed to almost 25 as stated by the original recipe.

Not bad... Pretty simple flavorful quiche.. If you want the cheese in quiche to not be so blended in with the mixture, a trick is to throw a few tablespoons of flour on the cheese before you mix it into the egg mixture..when you cut open your quiche, you will have nice hot cheese pockets.

I've fixed this so often for myself and friends, I can make it in my sleep. Light tasting and flavorful. I did add a dash of Old Bay, salt, white pepper and Dill Weed. Everyone will think you're a chef and they still don't know where I got the recipe (hehehe). I have to keep my bragging rights.

I made this EXACTLY like the recipe and it was wonderful. Thank you so much. I think next time I will make it with shrimp, and then one with green chili, onions, and tomatoes, and then one with ...

I made this twice, the first time with swiss cheese and imitation crabmeat, the second time with monteray jack and cheddar and 2 6 oz. cans of crabmeat. Wow! What a difference. I didn't care for the swiss and imitation my husband liked it so I decided to try it with the modifications. I really enjoyed this quiche the second time around. Very rich though so serve with something light.

Very easy and very tasty ! Go ahead and make this recipe it will please.

Amazing quiche!! The only thing I added was 1 egg and some sauteed mushrooms - this will not be the last time I make this!

Easy to prepare and a big hit at the office. I purchased frozen crab meat at about 1/2 the price. It was suggested by the butcher and he said that the flavor and taste would be the same as purchasing the fresh alternative. He was right!

I took the previous advice and increased the eggs to 4, however, the Swiss cheese was horrible amd I only used 1/2 Swiss and 1/2 chedder. The Swiss killed all of the crab flavor. I will try this again, but I will only use chedder or some other type of cheese...no Swiss! The texture was good...it looked pretty, but the Swiss cheese did not work. I even increased the amount of crab used, but I couldn't taste it over the cheese. I would recommend that someone try this, but adjust the recipe and cut out the Swiss cheese.