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!
I've been using this recipe for over 20 years and have made it many dozens of times; I think I first got it from Southern Living. It tastes great, but it's a bit finicky, and sometimes I have a hard time getting it to set up properly. It does seem to help using three eggs instead of two. DO NOT use low-fat mayo or it will never set up. I've made it with different cheeses and with other meats or veggies in lieu of crab; it's very versatile and tasty with all the variations. But make sure it's well browned on top, and test it with a knife to make sure it's set before you take it out of the oven.
After reading other reviews I 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; and baked for one hour 15 minutes. YUM!!! I baked it all in a deep dish 9" pie shell which was the perfect size. No need to get picky about measuring. I just approximated everything and it was perfect. Great recipe.
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!!!
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.
