Crab and Swiss Quiche

Crab and Swiss Quiche

thatchbo 0

"My aunt gave me this recipe because she knew I loved imitation crab. It is amazing how simple and quick it is and VERY GOOD!"

Ingredients 55 m {{adjustedServings}} servings 343 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
  3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.
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Easy Quiche

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Watch how to prepare this make-ahead quiche.

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Reviews 195

  1. 250 Ratings


I have made this quiche 6 or 8 times. It is delicious. At first I found that the store-bought frozen crust baked in the aluminum pie pan was often soggy or soft. The last time I made it I removed the still frozen crust from the cheapie pan and put it in my oven safe glass (Pyrex) pie pan. What a difference! Crispy and flakey. My Pyrex pan is a little bigger but during baking the crust molded to fit. Another tip for ultimate presentation: Just before baking place thinly sliced cheddar slivers in a starburst pattern in the center of the quiche. Sprinkle with a dry green herb like dill or thyme. Beautiful AND delicius!


This was REALLY good!! I didn't have (or want to make) a crust, so I just didn't use one. Hubby liked it better this way, said "you can taste the crab better without it". I didn't think this was bland at all; the flavor of the crab really came through. I added a little salt, pepper and garlic powder, and used 3 eggs and Alpine Lace reduced fat swiss cheese and light mayo. (Prepared this way, it's only 4 points per serving in Weight Watchers.) Good recipe! Thanks!


This was really good, with the following changes: I added one egg, about 1/3 cup of green onion, about a 1/2 teaspoon of lemon pepper seasoning, and about 1/4 cup of white wine. I also used closer to 2 cups of cheese--a mix of cheddar, mozzarella, and swiss. With all the additions, my quiche had to bake for about 50 minutes. Without the additions, I don't think it would have been as tasty, nor would it have filled the pie shell adequately.