Recipe by hollygollygee
This recipe is from the Kansas State Nurses Assoc. Cookbook submitted by Robbie Davis of Topeka Kansas. I make this easy delicious quiche often and I am always asked for the recipe. I have many friends and family members who have made it a staple in their households so I figured rather than writing it down again and again...I would just post it here and direct them to this site! It's not the healthiest dish, but it sure is good and too easy to believe:)
Top Review by zaar mate
I made this last night and we loved it! I did make a couple of changes. One, I eliminated the salt but added a little pepper and garlic powder. Two, I used mozzarella cheese and a bit of sharp provolone because I didn't have swiss on hand. Thirdly, I didn't realize until after the quiche was in the oven that I forgot to add the milk...but, it didn't seem to matter because it was still delicious and had a great texture. I also made this crustless and just sprayed the pie plate since we are trying to cut back on carbs. Thanks so much for this recipe, it's a keeper! P.S I use to live in Topeka and have fond memories of our time there, so I enjoyed knowing this originated there.
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1⁄4 cup milk
- 2 tablespoons white wine
- 8 ounces swiss cheese, cubed
- 2 tablespoons flour
- 1 1⁄2 cups crabmeat (I actually use surimi AKA imitation crab for this recipe)
- 1⁄2 cup green onion, diced
- 1⁄3 cup celery, diced
- 9 inches unbaked pastry shells (I use the premade boxed kind that you woll out into a pie dish)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine mayo, salt, eggs and wine; mix well until blended.
- Toss cheese with flour, then add to egg mixture.
- Add all the other ingredients, mix well.
- Pour into pie shell.
- Bake for 45 minutes or until knife comes out clean when inserted.