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Author Topic: Crab and Swiss Quiche  (Read 5419 times)
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Steve
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« on: May 13, 2004, 07:37:16 AM »
Crab and Swiss Quiche

Serves 4-6

1/2 cup mayonnaise

2 tablespoons all-purpose flour

4 large eggs, lightly beaten

1/2 cup milk

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

1/2 pound Swiss cheese, shredded

1/3 cup chopped scallions, white and green parts

1 unbaked 9-inch pie shell


Preheat oven to 350 F.

In a medium-size mixing bowl, thoroughly combine the mayonnaise, flour, eggs and milk. Gently stir in the crabmeat, cheese and scallions. Spoon into the pie shell, smoothing the top with a rubber spatula.

Bake until firm in the center, 50-60 minutes.

Let cool on a wire rack for 15 minutes before serving hot, warm, at room temperature or even cold.
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« Reply #1 on: September 19, 2005, 08:17:40 PM »
NOW THAT LOOKS  Shocked AWWWWW SOOOO GOOODDDD.   Smiley Smiley
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« Reply #2 on: September 19, 2005, 08:23:58 PM »
ST,

That looks great !!!!!!  Grin
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« Reply #3 on: September 19, 2005, 09:09:30 PM »
Quote from: SUMMERTOP on September 19, 2005, 09:04:14 PM
TOM, it is a must try, simply awsome! Grin Grin

There must have been a mix up in the mail room.
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« Reply #4 on: September 19, 2005, 09:34:46 PM »
Quote from: SUMMERTOP on September 19, 2005, 09:24:18 PM
tom, u nail a bushel on saturday, spot me a lb of meat or 14 wye crabs and I will hand deliver a quiche to u!! Cool Grin Wink

Sounds like a plan!!  Grin
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« Reply #5 on: September 19, 2005, 09:45:21 PM »
Wow that just gave me some wood. Grin Wink And I am sure it tastes even better than it looks. Wink Cool Cool
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« Reply #6 on: September 20, 2005, 06:11:01 AM »
THAT looks GREAT i'm going to try it this weekend,  THANKS.
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« Reply #7 on: September 20, 2005, 07:39:23 AM »

Does it freeze well Huh?

because one pound of crab will make two pies, eat one, freeze one for january

Yummy chef
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« Reply #8 on: September 20, 2005, 09:15:05 AM »
Quote from: mdjohn on September 20, 2005, 07:39:23 AM
Does it freeze well Huh?

because one pound of crab will make two pies, eat one, freeze one for january

Yummy chef

Don't skimp on the crabmeat, use the whole pound in one pie.  thumbsup
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« Reply #9 on: September 20, 2005, 09:46:56 AM »
I just happen to have a few pounds of fresh meat in the frig... apparently I'll be making quiche very soon.  Maybe the old lady can do the quiche part... I got the meat, she can do the cookin'

Sounds great! thumbsup drummer guitarist drummer guitarist drummer guitarist drummer
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« Reply #10 on: September 20, 2005, 09:50:08 AM »
i know what i'm having for dinner tonight, thanks Steve  Smiley
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« Reply #11 on: October 09, 2006, 11:11:04 PM »
Mine's similar...I leave out the mayo, use 1/2& 1/2  instead of milk, add Old Bay, more cheese (low fat)...can add cooked, crisp, crumbled bacon...to keep it like a "Lorraine"....
Garnish top with paprika, chopped parsley...homemade pie crust...good, too
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« Reply #12 on: October 09, 2006, 11:57:53 PM »
Thats some great stuff'  Wink Wink Wink
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« Reply #13 on: October 10, 2006, 12:03:04 AM »
So..it's NOT TRUE?? Real men DO eat quiche?Huh Man, I've been limiting my choices Wink Wink
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« Reply #14 on: October 10, 2006, 10:57:35 AM »
Wow  2thumbsup 2thumbsup 2thumbsup 2thumbsup this looks fantastic, gonna pick a pound this week and give it a try

Summertop...........how about mailing a piece up to Massachusetts  Grin Grin Grin Grin

Crab........Swiss Cheese and it looks low cal too  laugh4 laugh4 pleased pleased wacko wacko
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« Reply #15 on: October 13, 2006, 09:47:43 AM »
I made it late last night,  I had some  Wye claws  leftover I decided I'll throw on top .  Haven't tried it yet, Its on the menu tonite.   Grin
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« Reply #16 on: October 13, 2006, 09:54:35 AM »
Looks good... I'm actually making one tonight, after I get a pie crust.  What kind of pie crust?   The frozen ones?
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« Reply #17 on: October 13, 2006, 09:58:22 AM »
Quote from: SUMMERTOP on October 13, 2006, 09:56:16 AM
Go to the refrig section, use the pilsbury soft pie crust that forms in a pie pan.  Tastes better than the frozen crust.   Oh man am I gonna catch heat for this. Embarassed Embarassed laugh laugh laugh

10-4.  I came came back last night with some graham cracker crust... she said, what is that?  I said, I don't know, it said pie crust and was 9" so I bought it.  And thats where I was wrong! laugh

OK, all this talk of quiche must end, and must never be spoken of. Lips Sealed  I'm off to cut down some trees now. laugh
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« Reply #18 on: October 13, 2006, 10:07:28 AM »
Quote from: Seaweed on October 13, 2006, 09:58:22 AM
10-4. I came came back last night with some graham cracker crust... she said, what is that? I said, I don't know, it said pie crust and was 9" so I bought it. And thats where I was wrong! laugh

OK, all this talk of quiche must end, and must never be spoken of. Lips Sealed I'm off to cut down some trees now. laugh

 laugh4 laugh4  Grin laugh

mums the word
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« Reply #19 on: October 13, 2006, 10:37:26 AM »
Quote from: SUMMERTOP on October 13, 2006, 09:56:16 AM
Go to the refrig section, use the pilsbury soft pie crust that forms in a pie pan. Tastes better than the frozen crust. Oh man am I gonna catch heat for this. Embarassed Embarassed laugh laugh laugh

Let's see pink floats, T-shirts and now tips on cooking quiche!!  Shocked  Buddy you've got issues!!  Grin laugh laugh laugh
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« Reply #20 on: October 13, 2006, 11:00:05 AM »
Quote from: Seaweed on October 13, 2006, 09:58:22 AM
10-4. I came came back last night with some graham cracker crust... she said, what is that? I said, I don't know, it said pie crust and was 9" so I bought it. And thats where I was wrong! laugh

OK, all this talk of quiche must end, and must never be spoken of. Lips Sealed I'm off to cut down some trees now. laugh

Yeah Jeff, go cut down some trees and build a log cabin or something!!  Grin laugh laugh laugh
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« Reply #21 on: October 13, 2006, 11:59:05 AM »
Quote from: Islander on October 13, 2006, 10:37:26 AM
Let's see pink floats, T-shirts and now tips on cooking quiche!!  Shocked  Buddy you've got issues!!  Grin laugh laugh laugh
yes yes yes end crabbers huh  Huh hmmmmmmmm  Shocked Shocked
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« Reply #22 on: August 17, 2008, 10:20:08 PM »
bump.


This is again a must try. Wink
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« Reply #23 on: January 20, 2012, 07:05:51 PM »
love this board, i lost the recipe and then i remembered where it came from.  nothing like football and eating something with crab in it.
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