Crab Quiche

Recipe courtesy Susan Mason

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on May 03, 2013

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    I did view all the posted reviews before I decided to try this recipe. I had watched it on Paula's Best Dishes today. I went and purchased my ingredients and did use a deep dish pie shell. I was lucky to catch my cheese on special and I always have seafood in the freezer. I uped the bay, added just a tad bit of red pepper flakes as suggested, I would suggest to use the good lump crab meat as I have found if you skimp on this it will tell by tasting fishy. I also did a little more of the lemon zest and it really brought out the flavor, (make sure your lemons are FRESH!! This is a wonderful dish, everyone loved it and sad to say there were no left overs for me to keep. I found the dish easy to make, a quick clean up and as a last note, make sure your crust is well browned or your quiche could end up with a soggy crust.

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  • on January 05, 2013

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    Very nice. Easy. Filled my 1.5" deep pie plate despite using only 8 oz. crab. Jumbo lump crab worth the expense for company. Tasted a little salty using just half the called-for crab.

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  • on December 24, 2012

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    Very simple to make and taste wonderful!!! I can't say enough good things about it!!

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  • on December 10, 2012

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    Mine took 1hr 10 min. to cook, and tasted fishy more than crabby: maybe too much lemon zest? Between the crab and gruyere cheese alone, it cost over $35 to make so I don't think I'll be making this again. Too bad: I'd REALLY been looking forward to it! It looked very pretty though. Does definitely require a deep dish pie crust but I think it would be just as tasty with only half the called-for crab (and I LOVE crab.

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  • on November 29, 2012

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    Delicious. I increased the green onion & cheese a little,, & added some garlic/garlic powder. Instead of using salt, I used a full tsp of Old Bay--low Na. To help the top brown up nicely, I did dust the top with paprika before baking. It turned out just beautifully! I agree that it needs some spice--I added some crushed red pepper, but still ended up using a little hot sauce on the side. It actually kept well the next day, and is even better served at room temp.

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  • on October 28, 2012

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    Yummy and very quick and easy!

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  • on July 19, 2012

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    Definitely a keeper ... I would consider it a crab pie, even better than quiche! If your family enjoys a little spice, add a few red pepper flakes, scallions and garlic.

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  • on April 07, 2012

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    I also added cut roasted asparagus on top. It was delicious.

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  • on December 11, 2011

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    the best!

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  • on December 02, 2011

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    Wonderful! I didn't have Mace so I used a smaller pinch of nutmeg. Can't wait to make this when my sisters and I get together!

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