Crabmeat quiche from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • jenmacgregor18 on April 06, 2015

    I just used 4 eggs, instead of 2 eggs and 2 yolks. Definitely combine the chives with the crabmeat. If the chives stick to the crab--they won't end up all on top of the quiche. I would put the crabmeat in the pie crust 1st and then add the custard, for even distribution. Nice smooth, soft custard. This being said, we weren't crazy about the texture & flavor combination. I'm not sure what it was exactly. We like seafood and we like quiche. I guess seafood custard isn't for us.

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