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Very tasty indeed! DH and I really enjoyed this. I added a tad more Choriza (3oz.+), I will add more next time. I also used 6 eggs & jalapeno pepper for the "hot" pepper cuz I wasn't sure what kind of pepper that might be and it's what I had on hand. The crab meat was delicate and delightful! I made Aunt Jennie's Pie Crust (With Oil), for the first time, and was very happy with the outcome. Also Old Bay Seasoning #2. Top notch recipe, thanks a bunch Rita!

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Chicagoland Chef du Jour August 22, 2009

Very tasty. I used a mixture of swiss,monterey jack,and colby cheeses in place of cheddar and mozzarella. Will make again.

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Krystal M. October 27, 2007

This was just so tasty, really great. I made my own crust for the Quiche (cheats method with rolled pastry, but did bake it) and where I thought I had a tin of crabmeat I found that it was prawns, used them and it turned out perfect. Got a chance to use the Old Bay Seasoning that was sent to me as well. Thanks Rita for a lovely recipe and it is one I will definately do again.

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Latchy August 11, 2004

Absolutely delicious and perfect for Sunday night supper with spinach salad and biscuits. This is the first time I ever used chorizo sausage and it won't be my last -- I loved the spiciness the sausage gave to the quiche what a neat contrast with the crabmeat. By the way I bought the cheapest crabmeat and the quiche still worked out wonderfully. Thanks for sharing this keeper!

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ellie_ June 27, 2004
Chorizo, Crabmeat Quiche