By Aroostook on April 20, 2004
Photo by Pam-I-Am
Photo by Pam-I-Am
"I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine."
Serving Size: 1 (196 g)
Servings Per Recipe: 6
"I made this today and it was fantastic. The blend of cheeses was perfect. I used three eggs instead of four as well as half and half instead of cream. I also put a bit of a Maryland twist to it and added Old Bay to the crab mixture. I will absolutely make this again! 5/22/10: Made this again, this time I added spinach, yum!!!"
"I have made this quiche twice already and plan to make it again. I did make some modifications to make it more heart-healthy. I only had imitation crabmeat so I used that, sautéed the onion in cooking spray, used reduced fat shredded cheddar and a mixture of fat free half-and-half with egg whites. I also added some minced garlic. This was great as a simple dinner with a side salad. This recipe is going into my regular rotation. Thanks for posting!"
"I love crab quiche and this one's the best!"
"I will say that this is one of the better Quiches that I've had. Unfortunately it didn't agree with me so I can't make it again. I would suggest Fresh crab meat, canned doesn't add anything special to it. I also changed a bit of the ingredients. I used Asagio (1/4 c.) instead of parmigiano, 1 cup of swiss, 1/2 of feta. The combination was good. I wish I could make it again, love quiche, but am afraid of the after effects. Thanks for posting!!"
"This was awesome!! I used Marcie's Easy as Pie no Roll Pie Crust recipe #93312 for the crust; very flaky and great! I did add some fresth basil leaves when I sauted the onion and snipped fresh chives on top before baking. Will be making this quite often from now on!!!!!!"
"A definite keeper. I made this for a meatless dinner last night. Loved the combination of cheeses. I used egg beaters and fat free evap milk to reduce the fat/calories a bit. Snipped some fresh flat leaf parsley on top to make it pretty. It turned out grand! I did have to bake it for longer than you 25 minutes listed (about 40). I would also recommend pre-baking the crust at 400 for 5 or 10 minutes to give it a head start. Pam"
"This was a great quiche, my dd and I really loved it. I had a couple of slices of ham, so chopped that and put it in but I didn't add any salt to the recipe as I think with the ham and the feta the result was just right without it. I possibly had a little more cayenne pepper as well as I didn't measure it and I like a little bite. Will make this again."