Adding crab meat makes this recipe a nice change of pace from your normal quiche.

sal
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.

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  • Pick through the crab meat and remove any bits of shell or cartilage.

  • In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.

  • Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.

Nutrition Facts

96.1 calories; protein 9g 18% DV; carbohydrates 8.3g 3% DV; fat 2.9g 4% DV; cholesterol 80.1mg 27% DV; sodium 193mg 8% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
07/23/2003
Good stuff I would double it the next time (I have 2 kids and husband asking for more!) and add to the time in the oven when doubling! Read More
(17)

Most helpful critical review

Rating: 1 stars
06/21/2004
This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart! Read More
(26)
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 1 stars
06/20/2004
This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart! Read More
(26)
Rating: 5 stars
07/23/2003
Good stuff I would double it the next time (I have 2 kids and husband asking for more!) and add to the time in the oven when doubling! Read More
(17)
Rating: 2 stars
07/31/2003
I wasn't sure about this recipe as most quiches I've seen contain cheese. I've been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat. Read More
(7)
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Rating: 2 stars
11/17/2007
The flavor is decent but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible but there are better uses for crabmeat. Read More
(4)
Rating: 5 stars
05/17/2004
It was so easy to make and both my husband and I loved it. This will become a regular dinner! Read More
(4)
Rating: 1 stars
02/04/2009
I was just reading one reviewers comments about the consistency of this dish being thin. I haven't made it but just looking at the ingredients I notice that there is no CHEESE mentioned. I believe if there was cheese in this dish it would have a richer consistency and flavor. That's just my opinion of course. Read More
(4)
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Rating: 4 stars
01/25/2015
We enjoyed this. The recipe is for a traditional French quiche no cheese just a rich custard. I had to make it stretch to feed extras so I added diced shrimp and chopped broccoli. The flavors were subtle but added a savory zing. Thanks Sal I will make this again. Read More
(1)
Rating: 3 stars
04/29/2017
I'll make it for sure but possibly add cheese or something to flux the flavor. Read More