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    Crab Quiche

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on August 13, 2002

      I don't each much seafood, but found this recipe so tasty I had to make it a second time for friends. We all enjoyed it. I had trouble getting imitation crabmeat, so I used what is known in Australia as "Crab sticks" and cut them into little pieces. For personal taste, in the second making, I reduced the amount of red peppers, and, as swiss chees wasn't available, used a New Zealand tasty cheese. The taste was still delicious. I reccomend everyone to try this.

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    • on October 13, 2009

      Love this recipe! Substituted heavy cream for half-and-half and mozzerella for swiss and it turned out perfect!! Never knew how well red peppers would go with crab meat! Thanks for an awesome recipe!

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    • on December 10, 2003

      Made this recipe and added 1/2 teaspoon of anchovey sauce and 1 teaspoon of lemon juice.

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    • on March 17, 2003

      I found this to be very bland, sorry.

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    Nutritional Facts for Crab Quiche

    Serving Size: 1 (244 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.2
     
    Calories from Fat 195
    57%
    Total Fat 21.7 g
    33%
    Saturated Fat 11.2 g
    56%
    Cholesterol 335.9 mg
    111%
    Sodium 531.3 mg
    22%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.4 g
    9%
    Protein 21.1 g
    42%
    Detailed Nutrition Values About Nutrition Info

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