Crab Quiche

I'm giving this five stars because I used real crabmeat; I live in Maryland and it's relatively reasonable. Even if you're land-locked, you can buy canned crabmeat in the tuna aisle. Friends don't let friends (or relatives) eat the fake stuff!!!

I made this for dinner tonight and it was delicious! My mom has been the "quiche queen" in the family - until now! I may be able to give her a run for her money with this one! I made a few adjustments...We hate imitation crab, so I used canned. I only had half-n-half so I used that with 1 t. cornstarch added to it in place of the heavy cream. I also added garlic powder, a little Old Bay, and touch more hot sauce. Hubby had thirds and even picky 13-yr. old daughter left none on the plate. Served with a big salad. I will certainly make this again soon.

this is absolutely delicious the way it is, but I made changes another time to decrease the fat/calories and it was as good...used egg whites instead of eggs, thickened rice milk instead of heavy cream, and added 1 tsp. Old Bay Seasoning...

I'm not the hugest fan of imitation crab, however, living overseas it isn't always available so.... instead of substituting real crab which is expensive anyway - I made this quiche as written (not an everyday occurence I might add! HA!) The only I did change which is standard for me is that I am unable to get a premade crust here and just can't seem to make a decent crust (I vow to learn someday) so.... I always just add 1/4 flour to any quiche recipe and *voila*...it makes a CRUSTLESS QUICHE! Super simple and always fabulous! If I could have I would have substituted the crabmeat, but even without the real stuff my 5 year old son was requesting THIRDS! ***** I also sliced the imitation crab thinly so the whole texture of it didn't bother me as much***

Really loved this recipe [as did everyone else in my family]....I did modify it a bit though, I made my own pie crust [dont really understand why most people opt for store-bought, ready-made items over home-made it came out amazing] and I took the "to taste" with the hot sauce to heart and used more then three drops of a great habanero hot sause I have...Would definitely make this again, thanks for posting it...

Fabulous dish. Didn't realize how filling it can be. I made it for a mother's day brunch with a few changes. I also tripled the tabasco sauce per another reviewer's recommendation. Even so I still think it could have used more. I used 3/4 cup of cream as I thought 1 cup was a little too much too. And I substituted real crabmeat as opposed to artificial. It was a HIT even with the kids! This recipe is definitely a keeper and next time I'll toss in some veggies to lessen my guilt about the cream. All in all a great recipe! The leftovers made a great dinner.

Wonderful and easy recipe. Made a few modifications which is why I gave four stars and not five: used half and half, real crab meat and added 1/4 cup Bisquick pancake mix (omitting the pie crust...creating a crustless quiche). Also added frozen spinach to the crab to make this a one-dish meal with veggies. Also baked it @ 325 for about 45 minutes. Delicious!

I really loved this quiche. So did my daughter. My husband even ate it and doesn't like much seafood. I followed the recipe exactly (maybe a little extra tabasco), but found the cook time wasn't enough. I turned the oven on again with the quiche still in, until it began to raise (about 20 min give or take). I took it out and let is settle a bit. Then we ate it. If I cook this again I will add about 10-15 min to the initial cook time, then let it sit with the oven off for the full 30. Your oven and altitude may differ so keep that in mind. Over all this was great! Thanks

I must say that this was by far a very easy and extremely delicious recipe for crab quiche. I followed the instructions to a tee, however I did throw a twist in it of my own by adding shrimp to it as well. I just took a little less than half a pound and cut them up into bite size pieces and added them in as the instructions suggested I do with the crab, etc. It came out wonderful!

Delicious! I have made this twice now and both times it got rave reviews! I would not deviate one bit from this recipe. It rocks!

WOW! This was sooo good and SUPER fast...great for a quick dinner! I did make a couple changes...no pie crust (low carbs here), used swiss cheese, and 5 eggs, not 4...using heavy cream was yummy but WAY rich, so I would suggest using half and half or vitamin D milk instead! My one year old LOVED it, so it is definitely a keeper!!

Excellent recipe. Followed other's advice to bake for 43 minutes, then turn oven off and leave in for 20 more. I used colby & monterey jack for the cheese and used swiss in place of the parmesean. The texture was perfect, this is a keeper!!!

I have made this 4 times - I LOVE it! My little additions are baby shrimp, Old Bay spice, and dill. I also add my crab & shrimp to the pie shell and then pour in the liquid ingredients.

I didnt have any heavy cream, so i used 3/4 cup milk and 1/3 cup of butter (melt the butter on the stove and then add the milk, dont let it boil) I also made my own crust. turned out wonderful! thanks for the recipe!

The first few times I made this, I used real (canned) crab and it was delish. Then I used the fake crab as called for and it had much more flavor. With the canned crab, no one even know there was crab in it until I told them...it was delicate. Both good, but different, so give it a try both ways.

I really loved this recipe! I read almost all the reviews... as I usually do... and I followed the recipe to the tee. Cooked perfectly and with so much flavor with the simple seasonings! I keep thinking of what I might add next time.... probably nothing... It was really a class act as written!

Loved it... I put in fresh backfin crab meat instead of the fake stuff and I added about a tablespoon of Old Bay... FANTASTIC!!!!

Made this last night for dinner and it was delicious!!! We too found it necessary to add 10-15 minutes to the cooking time and we substituted Old Bay Seasoning for the salt. We also lightly brushed the pie crust with egg white when we pre-baked it and the quiche came out golden brown and flaky....not soggy at all. Very good recipe overall and will definitely make again.

I've made this several times, most notably last night for my father and brother. Some of the filling bubbled over and my father scraped it off the cookie sheet and said if the quiche was as good as the spillage he couldn't wait to eat it. He loved it and complained that I hadn't made two! I used two green onions and real canned crab. It was a hit.

Mmmmmm... this stuff is really good. I doubled the recipe, planning on making one with crust, and one without. I also added between 1/2 to 3/4 pound of little shrimp, doubled the green onions, and put in a sprinkling of garlic powder. I followed the baking directions for the crust and filled it up, and then added about 1/4 cup of flour for the crustless quiche and found that I had enough for 2 more!!! Bonus! I baked all three at the same time as indicated (30 minutes on, 30 minutes off), and found that the 2 crustless came out perfect and delicious! The one in the crust, however, was still very runny. This very well could have been from baking all 3 at the same time? Anyways, I put in the crusted quiche (by itself of course) for another ~15 minutes with the oven on, and ~20 minutes with the oven off (while devouring half of one of the low-carb crustless quiches) and then the middle seemed to be a bit soft, but done. If I had to do it again, I would have left it in 20/20 minutes the second time. Still - and EXCELLENT QUICHE! Thanks for posting it for us!

After viewing all the comments I made a very few adjustments. I used the 2 pkgs. of "Chicken of the Sea" crab. I haven't been pleased with our crab here--being so far inland. This is a great product and gives you the delicate crab flavor and no fishy taste. I also used 1 tsp. of Old Bay seasoning, 6 dashes of hot sauce and three chopped green onions. Now, the clincher. I went out on a BIG limb and decided to go for a cup of Fat Free Half N Half instead of the cream. It was nice and creamy and tasted wonderful! My big lesson was not to be afraid of using it. I was a little nervous about that step. On Christmas Eve I made three different quiches--a Lorraine, Crab and Broccoli. I put them all in the oven for 45 minutes and then let them sit inside until we got back from church. Wonderful with fruit salad. I was very happy with this recipe and the technique of cooking. Thanks!

Oh have to make this again! Ran out of cream the last time and had to use organic coconut milk and WOW it was just as great and lower in fat I guess!

This is very good but I made it with Salmon

My boyfriend "politely" ate 3 bites, then pushed the plate away proclaiming he was full. Needless to say, I won't be making this again.

My husband and I loved this!!! The flavor was fantastic and it tastes even better the next day. My only problem was that the crab was too watery (I had taken it out of the freezer) so it took a lot longer to bake. I think it took about an hour. But I will definitely make this again.

I just made this last night and it was great! I used pepper-jack cheese instead of monterey jack with only 1 shake of Tabasco and it was perfect - not very spicy. I used a 6-oz container of real crabmeat (found at the grocers seafood counter), and used the cream. I also sprinkled a light coating of fresh-grated parmesan over the top before baking. I used the Pillsbury crust that you unroll into your pieplate, put into a 10-inch pie plate, pushing the crust up all the sides. It worked fine - there was not too much filling. I liked prebaking the crust, and liked the idea of cooking for 25-30 minutes followed by the additional oven time with the oven off - it gave a great texture. Next time I'm going to try it with a can of evaporated milk instead of the cream - with all the flavor from the crab, onion and cheese, I doubt it will diminish the flavor at all. I'm going to use your oven technique with other quiches as well - thanks!!! Oh, by the way, a similar technique (bake then leave in oven with temp turned off) is recommended in the 'cheesecake extraordinaire' cookbook for one of their lemon cheesecakes - it makes the CREAMIEST lemon cheesecake!!! Thanks!

I tried this recipe and it is awesome. I highly recommend this to anyone. The best quiche I ever had.

Excellent! I also didn't put in the Tabasco (didn't have any) but it didn't suffer for it. Full of flavor, tender and delicious. Make sure you use a deep dish pie crust though -- it makes a lot.

My wife said it was the best quiche she has ever had. I am giving it 5 stars because it was a great way to do an easy and cheap meal that still tasted great. Of course, using fresh crab meat (although the imitation meat probably holds in chunks better) and adding garlic and a few herbs and spices would add extra flavour, but it is simple, inexpensive and quick to whip up. Thanks for a nice recipe, I will make it again.

OMG!!! This was so good! I made 2 and they were both gone in minutes. I used real crab and extra green onion. It wasn't baking for me as instructed so I baked for about 45 min., until knife inserted in center came out clean, and then removed it from the oven. Edited to add, I made this a 2nd time with the imitation crab and was suprised at how good it was. And even more to my suprise this was better the next day.

I loved this recipe and it's even good with Carnation Milk or 2% milk. I have also made it with 3 eggs instead of 4 and it's still been a hit!

I made this tonight for the first time, adding 1/4 cup flour to make it crustless as another reviewer suggested. I also used 1/2 and 1/2 instead of the cream. My husband, who doesn't generally care for shellfish - and especially imitation anything - admitted it was good. My 4 1/2 year-old son called it "delightful". :) Thanks for a great recipe!

I would give it a two, husband said four, so I averaged them. This was just too wierd for me, but I can see where it was a "good" recipe. It just was no my thing, and grossed me out a bit. You'll just have to try it for yourselves...

OH MY...was that good stuff. I will say my hubsand and I enjoyed it very much we ate half of it on our own(the kids of cousre would have nothing to do with it...so if fixing this for you family go ahead and fix the lil' ones something else). The only thing I did a little different was I added more chesse and about 3 times what was called for on hot sauce and I served with a side salad. Thanks for this great "egg pie" as my kids call them.

great and simple--even if made without a crust

Absolutely delicious! I will definitely be making this again. The only change I made was I used fresh crab instead of imitation.

Awesome recipe! It will be in frequent circulation. I didn't like the smell of my crabmeat once I opened the can so I made a veggie quiche from this same recipe and it was FAB! Also, I didn't have enough of any one kind of cheese so I used mostly swiss (slices, too lazy to shred) and some leftover grated mozzarella. I sprinkled some leftover grated cheddar (from tacos the previous nite) on top and it looked and tasted great. VERY easy, especially with a ready-made crust . . . and a very good recipe to get rid of "leftovers" with!!

My husband and I loved this recipe! I gave it five stars on taste but probably a 2 for healthy recipes. I didn't add the tabasco sauce but I chose this recipe because it uses ingredients I usually have. It was excellent with the change too!

This was SOOOOOOOO good! My boyfriend and I loved it, we were even kind enought to share with his roomate. Although I did use a deep dish crust, if anyone tries this approach, I would recommend keeping the oven 'ON' for at least an extra 5-10 minutes, that way it cooks all the way through. Also, I used seasoning salt, SENSATIONAL!!!

Very good, but I used fat free 1/2 & 1/2, Cheddar instead of Monterey Jack, a few more shakes of Tabasco and REAL CRAB. Since I was making another (spinach) quiche to go with this that did not call for baking the crust for 10 minutes first, I didn't do that. Both crusts were delicious and flaky. Another keeper!!!

Great recipe! Forgot to buy green onions (whoops) So I used bacon for extra flavor. Um...Awsome!!!For those of you who need more flavor, crumble up about a 1/4 lb of cooked bacon, mix in before baking and disregard the added fat content. I couldn't finish my first piece (too rich!) but my hubby ate half the pie in one sitting!!

These were quite tasty. I used frozen mini tart shells and put them in the oven for 8 minutes first before filling them with the mixture. I chopped the crab meat very finely to get a less chunky consistency. Also, I added a few drops of louisiana hot sauce, minced jalapenos and around 1/2tspn cumin to the mixture to give it a nice spicy kick. I found the quiche to be rather plain without the spicier ingredients.

This was very tasty--kids loved it and hubby said "I usually don't like quiche but this is really good." I didn't give 5 stars because these cooking directions did not work for me at all. After baking 30 mins and letting sit in oven for 30mins more, it was still uncooked and runny in the middle but the edges were done. I had to cook it another 30 minutes or so, and turn up temp to 375 to finally get the middle to cook. End result-- overcooked around the edges and just right in the middle. I used whole milk instead of cream...not sure if that would have affected cooking time.

I've been making quiche from scratch for years and this recipe is, without a doubt, the easiest and most delicious one I have ever made. I will be sure to share it with everyone I know, thanks so much for posting it!

Fantastic!! Was very smooth and baked perfectly just as directed. I wouldn't change a thing! Thanks!

Added double tabasco and 1 tsp Old Bay. Used Colby Jack cheese. Followed cooking instructions and this came out perfectly. Made crustless. MM-good!

Great recipe! Made 2 double recipes, filled 3 10" deep dish pies perfectly. Changes: used cheddar vs jack cheese and real crabmeat. Baking time about 40-45 minutes prior to turning off oven. I used bigger shells, which explains the longer baking time. YUM!

This is the best crab quich, bar none, and I've had some of the best in the finer restaurants. I used the 'fake' crab and only a connosseiur would know the difference, and, it won't last long enough to be decided anyway. Excellent!

she's right! Quick, easy, had the ingredients at home already. I added some red onion, kale and mushrooms and therefore a couple of extra eggs, substituted Swiss cheese because I had it on hand and ended up with two quiches!! Very, tasty stuff.

I loved this recipe! It was very light n yummy!! I made it as follows except I took another users advice n added 1/4cup of flour instead of pie crust! It was delicious I even forgot to add the bay seasoning like I wanted so I can't wait to make it again!! Yummy

Excellent taste and so easy to make. I actually substitued the green onion with green pepper and onion diced small and added a little Old Bay Seasoning as well!! Even my husband enjoyed it and he is a chef. Definitely a keeper!!!

This is very tasty. I used real crab as I had so much I didn't know what to do with it all! I used half double cream and half whole milk for the 1 cup of heavy cream as double cream is too thick I think. I added more crab (anything to get through it...lol) but otherwise followed the recipe. I used frozen puff pastry as a base and it was really good.

Very good flavor. I used 1 can of crab meat and also chopped up 5 large pre-cooked shrimp. I used half of an orange pepper also and 2 T of chopped scallion in place of the green onion.

Add some mushrooms or broccoli. Filling freezes okay if I buy a big pkg of crab.

really yummy. dont use imitation crab. it's way better with the real thing. I didn't have hot pepper sauce so i'll try it with it next time. everyone loved it. will make again.

This is recipe is great as is. It's extremely easy to make yet tastes absolutely decadent.

This recipe is FABULOUS! I make this often, as it has become a family favorite. I "gourmeted it up" by using a home-made pie crust and fresh crab (and once I used fresh lobster -OMG crazy good), with Gruyere cheese instead of Jack, and chives instead of green onion. Thank you so much for this great recipe! :)

This is very tasty. I used real crab as I had so much I didn't know what to do with it all! I used half double cream and half whole milk for the 1 cup of heavy cream as double cream is too thick I think. I added more crab (anything to get through it...lol) but otherwise followed the recipe. I used frozen puff pastry as a base and it was really good.

this is a good recipe but a little too bland for my family's taste. Will try again but will a little more salt and pepper,and onions plus sharp cheddar cheese instead.

I am giving it 4 b/c of the alterations. I used canned crab and added, 1 tsp each of garlic powder, onion powder, old bay, and parsley. I substituted fresh chives from my garden for the green onions. Will definatley make this again, maybe tweak it a little more. Thanks for a great base recipe!!!

This quiche was superb! A great hit w/ my luncheon group & family. I reduced the heavy cream by a small amount, as it overflowed when I poured it into the deep dish pie shell. It was still as creamy & flavorful as ever. I will definitely will be making this one again!

Yum - I made this recipe with fresh crab and a tb old bay. Otherwise for the recipe exactly. (I am not sure this would be a five with fake crab)

I had to change this one a bit, for what I had on hand.. used REAL crab, an "italian blend" cheese, 2% milk (I'm sure cream would be an awesome touch), Cholula pepper sauce, and added some garlic seasoning. Plus, I've made many quiches over the years, and ALWAYS put the chunky ingredients in the crust, then pour the egg mixture over, so I did it that way. It was super simple, and it turned out really yummy! Will make again!

My 9 year old loves seafood but hates "egg pie" (quiche). My 6 year old loves quiche but hates seafood. And my dear husband dislikes both....UNTIL!! I made this recipe with only two changes. I used pepper jack cheese instead of monterey and I took out the tobasco sauce and added old bay. My family took care of the rest. I will definitely make this again!! Thanks!

This is one of the best quiches I've ever had. I made one substitution and used real crab meat for the imitation meat. It was FANTASTIC!!! I'm making is again tomorrow. Thanks for the recipe!

Very easy and tasty quiche. I agree with reviewers who increased hot sauce and substituted Old Bay for the salt. I also used Jumbo Lump Blue Crab meat, Pricey but Soooo worth it.

I was planning on making this quiche to serve to guests... I sure am glad I made it first as I will not be serving to guests. I found the imitation crab to be a bit overwhelming. First, I recommend dicing or cutting into very small pieces. I flaked as the recipe indicated, and the crab chunks were all you tasted. As other reviewers indicated, this is pretty bland and I recommend adding additional spices and more green onion. This isn't a terrible recipe, but I most likley wouldn't bother making again.

Great! I followed exactly except made my own crust(Used Easy Pie Crust recipie from this site!) Very tastey and so easy, plus no mess!!!

Quick and easy to put together. It was tough to make without eating it since it was smelling so good while cooking. I cooked it for about 30-35min and then let it sit in the turned off oven for another 25min. It was a very nice Mother's Day Breakfast in Bed meal. I made it 2 weeks ago for a family event, and now have been ordered to make it tomorrow and next week, too!!

Delicious, perfect!! Used real crab (8oz drained) just cuz had extra, but will try with imitation next time for cost. As per other reviews, added generous amount garlic powder and 1tsp old bay seasoning and some onion powder...

This is a great recipe. I used real crab from snow crab legs. I bought about 1 1/2 lbs., of course, when picked it is only about 11 ounces, which was perfect. I also added sliced baby portabella mushrooms and sauteed them along with the onion in a little butter and added to the crab/cream mixture. It was out of this world!

I made this recipe for the first time with my daughter and we both loved it!

Great tasting and easy! I added Old Bay Seasoning, used real lump crab and extra green onions. Personally, I found the crab just a little overwhelming and thought it needed more eggs but my husband (who's from Maryland) LOVED it! Excellent recipe for beginning quiche makers!

Good recipe, but the cooking time was way off. I cooked at 350 for 40 minutes, let it sit for 20 minutes and then realized I would still have to put it in the oven for another 15 minutes.

Very good. I needed to bake it a little longer than stated in the recipe as I like my quiche "well done" and not runny. The taste was delicious. My husband does not usually like quiche but he loved this one.

My mother and i loved this! The only changes I made were to use 1 whole egg and the rest just whites for health reasons, and I added a little sherry to give it a "Newburgh" taste. Delicious!!!

Everyone loved it. Tasted great but resembled more of a crab dip rather than a quiche.

This was awesome......but I am on the Atkins diet...and altered it to omit the pie shell....use slivered toasted almonds on the bottom.....and heavy cream. Also, added a bit of sherry..... even nice for company! MARIE

This was amazing. I've never tried quiche before and neither has my husband , but I had a can of crab and wanted to make something special for father's day. Mmmmm. I doubled the filling (to make 2 pies) and made it as written and then added cooked spinach, fried onions and to my husbands pie mushrooms. I didn't have deep dish crusts so the filling make soo much we had it as a big batch of scrambled eggs the next morning. We both had our left over pies for lunch 2 days later and it is just as good cold.

Using canned crab rather than imitation as a few reviewers suggested turned out to be excellent advice. It really did pack more of a punch and had better texture. This is an otherwise excellent recipe.

I made this quiche tonight and loved it! I used two Chicken Of the Sea packets of crab, rather than imitation crab. Fantastic crab flavor. I didn't have a green onion on hand, so I was pretty heavy handed with the Tabasco (we love hot and spicey) and sprinkled a little garlic powder. We live at 4500', and had to add some cooking time. I'll try 35 minutes at 350F, then let it stand 35 minutes next time. t was fantastic!! Looking forward to many more quiches based on this recipe.

I didn't care for this dish at all. I gave it 2 stars because the first few bites weren't too bad, but by the time you finished your slice, it was getting sickening. The combination of crab & eggs didn't go good together.

Doubled the recipe since I had a one pound can of lump crabmeat from Costco. (Popped one in the freezer for another night's dinner!) As other reviewers' have stated, you need to greatly increase the cooking time on this quiche or else you will have a soupy mess. I baked at 350 degrees for 45 minutes, and let sit for 5 minutes. It was perfect. My husband loved it just as it was - - I splashed some Tabasco for added zing. Serve this with a fresh salad for a quick 'company worthy' meal.

I made this recipe for a family function and it was wonderful. I used canned lump crab and followed the suggestion to bake for 45 minutes and it turned out just great. I'll definitely make this one again.

This was REALLY good and easy to make. Everyone liked it! I added a little garlic to this but other than that followed the recipe! Great for a brunch!

This is quite good. The cook time was off a bit. Needs about another 15 to 20 minutes to get it right. Some recipes you just have to try. This is better than I thought it would be.

This is delicious, and so easy to prepare, that it's almost sinful! I didn't change a thing in the recipe. It is one of our favorites! I keep ingredients on hand so anytime I need an easy-to-prepare recipe, this is one I can always count on. The cooking time is fine, if you use a convection oven, but takes a little longer in a conventional oven.

Always go for the "Dungeness" crab, even out of a can it made your recipe sparkle!

Totally delicious. I went a little heavier with the spices including "onion powder" which is great in loads of food. But your method of cooking the crust was ***** excellent!

wonderful!!!! made it for christmas brunch and everyone loved it!!!

Made it on two occassions and got rave reviews.

Very good recipe. I cooked it for my sister and her kids, my nieces do not like seafood, but they ate the entire pie!

Jim, you are one LUCKY guy!! This is THE BEST quiche I've ever eaten. I did add more Tabasco as suggested and cut back on the cream by just a little. Other than that, I followed the recipe as written. OH MY Goodness! My wife ate 1/4 of the pie... I ate the rest. I can understand why NOTHING is left. THANK YOU JIMZGRL

absolutely delicious! I only used 1/2 cup cream, and also added cheddar cheese in addition to the monterrey jack. I reccomend the longer cook time (45 min @ 350, then 30 min w/ oven off) and add ALOT of hot sauce to give it more of a kick. but it was extremely easy and tasty!

Maybe I did something wrong, but this was a disaster... soupy and tasteless.

This recipe was excellent. I used fresh crab instead of imitation and it was gone in no time.

Yummy. My 2 and 4 yr old enjoyed and hubby went back for 2nds. Swapped whole milk for the heavy cream as previous reviewer suggested. Also eliminated green onions as I'm do not like them. We will make again!

I loved this recipe and it was soooo good! I made this with some left over imitation crab from a seafood salad. I pretty much increased the quantity of all the seasonings including the hot sauce. I also added about 2 tbl of Old Bay Seasoning, 1/4th of a white onion, Garlic Powder, 1/2 pkg of thawed frozen spinach (chopped). I didn't use a deep dish frozen pie, I used regular refrigerated pie crust and this was enough to actually make 2 quiche. I will definitely make this again - great way to impress friends for brunch or small gathering!

Loved it! Followed instructions exactly! Thanks for posting!