This was incredibly good. I substitued Yogurt for the sour cream and cheddar for the Swiss cheese. A definite make-agian
Use of flour in Quiche is NOT proper and takes away from the texture and taste. I liked the use of REAL sour cream though
Good recipe. Very rich. Easy to make. DH and I both liked it.
This was a very tasty quiche. It was creamy and good. Thanks for posting.
I did make some changes, so it took me a while to decide if I should rate it, but I will because I owe the thanks for the base to you! I thought I had sour cream, but it had gone bad and I noticed after I had gone to the store, so I used about about 3/8 cup fat free mayo instead (I was worried about this but it was no issue). Because I used mayo I reduced the salt to 3/4 teaspoon. I used lump crab, 1 cup of cheddar (we never eat swiss), a quarter of a small sweet onion (I hate that you have to buy green onion as a small bush), and added about 1/2 bunch of blanched asparagus (for good measure). It was really Really REALLY good. If you substitute with mayo, I would use only 1/2 teaspoon salt. Ours wasn't too salty, but it could have been a little less salty. YUM!
This recipe is fantastic. I couldn't find any crabmeat so I used some smoked salmon. This was the best quiche I've ever had. Thanks Marcie. I will be making this for an appetizer for thanksgiving.
This was excellent.I made it with imitation crab but I think it would be better with the real thing. A great way to impress the bridge ladies
Fantastic recipe!!! I picked up some fresh crabmeat on sale and did a search here to see what recipe I could use it in. I ended up doubling the recipe and made 2 quiches. Used Mrs. Smith's frozen pie shells.(first time using them and they were quite flaky and yummy!) I brought the 2nd quiche over to my brothers house while it was still warm from the oven. He isnt the type to give out praise so easily and he must have told me at least 3 times , "good job with that quiche!" as he kept on eating more of the quiche. Thanks Marcie for a great and easy recipe that we will be making again and again!! You rock!!
I made this a while ago and forgot to review the recipe. Sorry. I took the quiche to a potluck where it was gobbled up. This is a very good crab quiche. I used fake crab as that is what I had, and it worked just fine. Thanks for sharing.
Amazing! Incredible! Can't say enough! My family and I picked some Maryland blue crabs on Saturday night and I made the quiche this morning. The meat from 4 medium/large crabs gave me the 1 cup I needed. I used Jarlsberg swiss and about 1/3 cup of thin-sliced Vidalia onions. Also used a Pillsbury Refigerated pie crust. (Bake the crust at 425 for 6 minutes, allow to cool for 5 minutes, then fill.) Definitely a keeper. I'll be making this one again and again!