Crab and Swiss Quiche

Crab and Swiss Quiche

189 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  thatchbo

“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!”

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Adjust Servings

Original recipe yields 1 - 9 inch quiche



  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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Reviews (189)

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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.

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Amount Per Serving (8 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 496 mg
  • 20%

Based on a 2,000 calorie diet



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Crab Quiche


next recipe:

Salmon and Swiss Chard Quiche