Because she knew how much I adore imitation crab, my aunt offered me the recipe for this crab and Swiss cheese quiche. It’s incredible how quick and easy it is to make, and it tastes great, too!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 2 egg, lightly beaten
- ½ cup milk
- ½ cup mayonnaise
- 1 teaspoon cornstarch
- ½ pound imitation crabmeat, flaked
- 1 ½ cups shredded Swiss cheese
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together eggs, milk, mayonnaise, and cornstarch. Mix in crab and Swiss cheese; pour into pie shell.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 30 to 40 minutes.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 496 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
While I enjoy the flavors of crab and swiss separately, this quiched turned out just ok. I think definitely it could have tasted way more authentic to north eastern cuisine if the crab had been real/fresh, but I know it can be hard to find and/or expensive. I also was not the biggest fan of the texture going on. There wasn’t enough hard, it was all very mushy and soft. Not bad, but could use some tweaks and maybe some tasty veggies or spices to add some crunch and kick to an otherwise rather plain quiche.
This was so easy and was sooo good!!
Added some onion, pepper and Italian seasoning. Swiss, parmesan and chedar cheese. Used 3 eggs.
2 changes: added a 3rd egg as suggested. Not sure that was a good idea. And I baked it for 45 minutes but it should have gone 50-60. Tastes okay. I’m pretty underwhelmed. It definitely needs spinach or something. Maybe stick to 2 eggs. Not giving this a second chance.
Light, fluffy and delicious. Maybe it was the mayo that made this so Fluffy? I only had a small can of crabmeat to make this recipe, but it was still delicious, next time I’ll use two cans. JJ liked it too. Presentation was nice also. Thanks Thatchbo!
This turned out wonderful! I made a deep dish one and just increased the recipe by two eggs, more crab flake and increased time.
Trulia magnificant lasagna!
This was delicious! I followed other reviewers suggestion and added an extra egg. I never saw a quiche recipe with only 2 eggs, mayo and corn starch before, it made me somewhat uneasy but when I saw all the positive reviews I decided to give it a try. I added some chopped green onion, s & p, 1/4 tsp. dill and 1/4 tsp. tarragon. The end result was very good, however, I think the cornstarch gave it almost a gritty texture, I will leave it out next time.
Simple and delicious. I added about 1/2 cup of sauteed mushrooms and onions. I’ll definitely make this again.I Update: I love this recipe! The mayonnaise gives it a beautiful, silky texture. This time, I added broccoli, home-grown cherry tomatoes, and onions to the crab. I also used a smoked Swiss cheese. It was delicious!
I have made this multiple times. First time as written. Now I use real crab meat, one more egg, a sprinkle of paprika and one finely chopped scallion! A keeper
I have made this quiche many times, but always with real crabmeat. This time I made it as a Crustless Quiche, an old recipe I’ve had for a very time. The quiche as is is always popular and delicious.
The picture attached to this recipe is not accurate. There is obviously spinach or some other green in the pictured quiche but nowhere is it mentioned in the recipe.
Used canned crab meat, homemade pie crust and followed the instructions. Turned out delicious!
Very good! I halved it and used an oval-shaped au gratin dish, spraying with cooking spray. I made this crustless. It is easier, lighter and nothing to detract from the flavor of the quiche. I also added a little garlic powder, dried parsley, parmesan cheese and a tiny amount of cayenne pepper. Sprinkled top with more parmesan and a little paprika. It was ready at 30 min. Thanks for the recipe!
My favorite loves this! This is easy and a really nice change. Great for brunch -lunch-dinner. Light and lovely.
Made this for a ladies brunch we gave for a coworker. It was fantastic!! I was skeptical with the mayo as an ingredient, but this was a keeper. My husband loved it too.
I used real lump crab meat instead of imitation. Everyone liked it and it will be added to my go-to recipies
Well, I almost made it exactly as the recipe called for! The only change I made was to add some Monterray Jack cheese to the small amount of Swiss cheese I had on hand to have enough. I may still have enough imitation crab for another one, because we both enjoyed this dish.
I used real crab meat from Trader Joe’s instead of imitation. Next time I would use a deep dish pie crust, add an extra egg or two, and add some green onions.
Made exactly as called for. I would make it again but only with fresh crab. I wasn’t fond of the wannabe crab meat.
DELICIOUS!!!! Only things I did different is I used 4 eggs, deep dish frozen our crust,( thrashed and slightly baked), only 1 block Swiss cheese, a dash salt and pepper, no corn starch and 8 ounces of the imitation crab meat. Yummy!