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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.

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zaar mate August 24, 2011
Crab Quiche