I have made this quiche 6 or 8 times. It is delicious. At first I found that the store-bought frozen crust baked in the aluminum pie pan was often soggy or soft. The last time I made it I removed the still frozen crust from the cheapie pan and put it in my oven safe glass (Pyrex) pie pan. What a difference! Crispy and flakey. My Pyrex pan is a little bigger but during baking the crust molded to fit. Another tip for ultimate presentation: Just before baking place thinly sliced cheddar slivers in a starburst pattern in the center of the quiche. Sprinkle with a dry green herb like dill or thyme. Beautiful AND delicius!
This was REALLY good!! I didn't have (or want to make) a crust, so I just didn't use one. Hubby liked it better this way, said "you can taste the crab better without it". I didn't think this was bland at all; the flavor of the crab really came through. I added a little salt, pepper and garlic powder, and used 3 eggs and Alpine Lace reduced fat swiss cheese and light mayo. (Prepared this way, it's only 4 points per serving in Weight Watchers.) Good recipe! Thanks!
This was really good with the following changes: I added one egg about 1/3 cup of green onion about a 1/2 teaspoon of lemon pepper seasoning and about 1/4 cup of white wine. I also used closer to 2 cups of cheese--a mix of cheddar mozzarella and swiss. With all the additions my quiche had to bake for about 50 minutes. Without the additions I don't think it would have been as tasty nor would it have filled the pie shell adequately.
This was WONDERFUL. My husband quit eating only when it was all gone. I added a package of chopped spinach (very well drained!!) to add some green to the meal. Served it with a fruit salad. Someone mentioned that this was runny...I would advise letting this set for 5 minutes after removing from the oven.
The base for this quiche recipe is foolproof. I love the base because it uses ingredients that I always have on hand. I used jumbo lump crabmeat and Gruyere cheese and added 1/4 t kosher salt and pepper. I did however have to make an additional half a recipe of filling in order to fill the pie shell. No big deal though. I made the quiches the night before the baby shower I was hosting and then just warmed them in a 350 deg. oven for 15 minutes. Everyone raved aboout them.
This was excellent. My husband is a very picky eater but for some reason he likes imitation crab. I did make the crust i just like homemade pie crust. The only modification was that I added extra cheese. My husband ate half the pie and then asked for it again the next night:) It looks like this will be a staple in our house. ok so here is an update: I have made this many times since and do it a bit different now. I add half of an onion chopped finely as well as some cayenne pepper and I use three eggs. Also i chop the crab because i don't like biting into huge chunks. I have also made it many times omitting the crust
I made this this morning for our teacher breakfast and it was gone in 15 minutes!!! I wish I would have made 2. So quick and easy I will next time. DELICIOUS!!!
This was a great imitation crab meat recipie!!...I love imit. crab meat and with the swiss cheese this quiche was very delicious and delicatly flavored even the kids liked it!!!
Our favorite quiche recipe is a Mexican one full of peppers and onions so this reipce was approached with some trepidation regarding potential lack of flavor. We were pleasantly surprised and pleased by the turnout. I adjusted a little using a refrigerated pie crust that I pre-baked 10 minutes in a 9" deep dish ceramic pie plate. I follwed other reviewers' suggestions and added an extra egg and a little more milk and cheese. The only addition I made was to add a half cup of chopped scallions. (I also forgot to add the cornstarch and given the outcome I'm not sure what purpose it was supposed to serve.) The flavors here were delicate yet nicely balanced. The addition of the scallions gave a dash of added 'oomph' that we think complemented the flavor of the crab and Swiss without overpowering it. We'll make this again!
I like all of the ingredients in this dish love quiche...so I expected this would be a big hit for me and was planning on having it for leftover lunches all week. The only change I made was to add some chopped green onions but I was highly disappointed. It was a weird texture and the taste was extremely artificial to me. I am going to try one more piece later today but I am afraid I'm going to have to toss the whole thing.:-(
