{"id":33010,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crab-quiche\/"},"modified":"2024-03-21T13:55:55","modified_gmt":"2024-03-21T18:55:55","slug":"crab-quiche","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","title":{"rendered":"Crab Quiche"},"content":{"rendered":"<p>The idea of a crab quiche may elicit images of classy brunch spots with fuzzy drinks in champagne flutes and white tablecloths at every table. And while it certainly can be a fancy dish, quiche is rarely a recipe that&#8217;s complicated or fussy. In fact, with a refrigerated pie crust and simple ingredients, you can make an elegant quiche that\u2019s ready in less than an hour.<\/p>\n<p>This crab quiche is fantastic for breakfast, brunch or lunch, especially served alongside fresh fruit or a <a href=\"https:\/\/www.tasteofhome.com\/collection\/breakfast-salads\/\" data-name=\"www.tasteofhome.com\/collection\/breakfast-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\">breakfast salad<\/a>. And if you want to enjoy it for dinner, go right ahead. Maybe add a buttered dinner roll for good measure.<\/p>\n<h2>Ingredients for Crab Quiche<\/h2>\n<ul>\n<li><strong>Refrigerated pie crust:<\/strong> There are some great <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">premade pie crusts<\/a> out there, so don\u2019t feel like you must spend all day making homemade crust. (That said, here\u2019s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make pie crust<\/a> if you\u2019re up for the task.)<\/li>\n<li><strong>Eggs and half-and-half cream:<\/strong> Quiche isn\u2019t quiche without an egg custard. Eggs add structure and volume while half-and-half cream creates a rich texture and robust flavor.<\/li>\n<li><strong>Crab:<\/strong> We use <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\">imitation crabmeat<\/a>, an inexpensive alternative to the real deal. Of course, if your budget allows, you can swap in lump crabmeat.<\/li>\n<li><strong>Swiss cheese:<\/strong> This nutty cheese complements seafood like crab without overpowering it. Gruyere and Monterey Jack would work well here, too.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Blind bake the pie crust<\/h3>\n<p>Preheat the oven to 450\u00b0F. Unroll the pie crust into a 9-inch pie plate. Flute the edges. Line the unpricked pastry shell with a double thickness of heavy-duty foil.<\/p>\n<p>Bake the pie crust for five minutes. Remove the foil, and bake for five minutes longer. Remove from oven, and immediately sprinkle 1\/2 cup cheese over the crust. Reduce the oven\u2019s temperature to 375\u00b0.<\/p>\n<h3>Step 2: Prepare the quiche filling<\/h3>\n<p>In a skillet, saute the red pepper and onions in butter until tender. Set aside. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Want to know the secret behind the smoothest quiche? Use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a>. The egg yolks break more easily and blend seamlessly with the egg whites.<\/p>\n<h3>Step 3: Bake the quiche<\/h3>\n<p>Pour the quiche filling into the crust. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Don&#8217;t overbake the quiche! The eggs can curdle, and the filling can separate. Quiche is finished cooking when it\u2019s puffy and set at the edges. It should have a slight wobble in the center, which will set from the residual heat while the quiche rests.<\/p>\n<h3>Step 4: Let the quiche rest<\/h3>\n<p>Let the quiche stand for 15 minutes. Cut and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1964339\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Crab-Quiche_TOHAM25_20493_DR_02_09_4b.jpg?fit=700%2C1024\" alt=\"Crab Quiche on a White Pie Plate on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make quiche without pie crust:<\/strong> Use a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/potato-crust-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/potato-crust-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">potato crust<\/a>, or turn this into a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crustless-spinach-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/crustless-spinach-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">crustless quiche<\/a>.<\/li>\n<li><strong>Add veggies:<\/strong> You can add almost any cooked vegetable to crab quiche. Get inspired with our top vegetable quiche recipes, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/asparagus-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/asparagus-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">asparagus quiche<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/broccoli-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/broccoli-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">broccoli quiche<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/leek-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/leek-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">leek quiche<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quiche-with-mushrooms\/\" data-name=\"www.tasteofhome.com\/recipes\/quiche-with-mushrooms\/\" data-module=\"content engagement\" data-position=\"embedded links\">mushroom quiche<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spinach-bacon-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/spinach-bacon-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">spinach quiche<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-zucchini-quiche\/\" data-name=\"www.tasteofhome.com\/recipes\/cheesy-zucchini-quiche\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini quiche<\/a>.<\/li>\n<li><strong>Swap in another type of seafood:<\/strong> This quiche would taste delicious with lobster, smoked salmon or shrimp. Just make sure to cook any protein before adding it to the quiche filling.<\/li>\n<\/ul>\n<h2>How to Store Crab Quiche<\/h2>\n<p>You can let the quiche stand at room temperature for up to two hours. After that, cover the dish tightly, and transfer it to the refrigerator. The quiche will keep for up to four days. The crust can get a little soggy over time, so try to enjoy the leftovers within a day or two.<\/p>\n<h2>Can you freeze crab quiche?<\/h2>\n<p><a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-quiche-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Quiche recipes<\/a> freeze exceptionally well. Let the quiche cool completely, then wrap it in a double layer of foil. Freeze for up to three months. To serve, thaw the quiche in the refrigerator overnight. Reheat it in a 350\u00b0 oven until the internal temperature reaches 165\u00b0.<\/p>\n<h2>Crab Quiche Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1964338\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Crab-Quiche_TOHAM25_20493_DR_02_09_3b.jpg?fit=700%2C1024\" alt=\"A Piece of Crab Quiche Served on White Ceramic Plate with Fork on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What makes crab quiche soggy?<\/h3>\n<p>Quiche can be soggy if you skip the prebaking or blind baking step. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">Blind baking<\/a> pie crust gives the crust a head start in the oven. That way, the base of the pie is fully baked (and crispy!) without any risk of overcooking the filling.<\/p>\n<h3>How do you prevent a watery crab quiche?<\/h3>\n<p>Quiche filling can become runny if the filling contains too much moisture. We cook the onions and peppers before adding them to the filling so this crab quiche doesn\u2019t turn out watery. If you decide to add extra vegetables, cook them fully to allow most of their liquid to evaporate.<\/p>\n<h3>Should you use heavy cream or milk in quiche recipes?<\/h3>\n<p>You can make quiche with heavy cream or milk\u2014or use half-and-half cream, as we do in this recipe. Quiches made with heavy cream can be very rich, which could overpower the delicate crab. Milk, on the other hand, creates a thinner, less flavorful quiche. Half-and-half cream offers the best of both worlds.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crab quiche is a celebration of luxurious crabmeat and a smooth, creamy custard. Our recipe uses simple ingredients so you can enjoy this elegant recipe in your home kitchen.<\/p>\n","protected":false},"author":7954,"featured_media":1962245,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304275,304528,304287,306910,304328,307050,305271,305487,304430,304338,307033,305334,304515,307049,305339,303966,304408,304368,303887,306848,304297,304268,304455,303991,304558,306570,324623,306976,304150,303883],"categories-v2":[308500,309439,308295,308893,308300,309906,308984,308481,310090,309216,310796,308830,308992,310079,309337,308880,310085,309347,308495,308813,308745,308478,309603,308308,259483,308860,308515,308910,312454,309177,309975,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Ham and Cheese Quiche","post_link":"\/recipes\/ham-n-cheese-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Cheese-Quiche_EXPS_FT24_20249_0417_JR_01.jpg"},{"post_title":"Salmon Quiche","post_link":"\/recipes\/salmon-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Salmon-Quiche_EXPS_FT23_2208_JR_1205_1.jpg"},{"post_title":"Broccoli Ham Quiche","post_link":"\/recipes\/broccoli-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Ham-Quiche_EXPS_FT23_14120_ST_1207_3.jpg"},{"post_title":"Tomato Quiche","post_link":"\/recipes\/tomato-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tomato-Quiche_EXPS_FT23_745_EC_120523_3.jpg"},{"post_title":"Potato Crust Quiche","post_link":"\/recipes\/potato-crust-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Potato-Crust-Quiche_EXPS_TOHFM25_2987_P2_MD_02_14_2b.jpg"},{"post_title":"Broccoli Quiche","post_link":"\/recipes\/broccoli-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/Broccoli-Quiche_EXPS_FT23_91525_EC_120623_5.jpg"},{"post_title":"Basic Quiche","post_link":"\/recipes\/basic-quiche\/","post_image":"\/wp-content\/uploads\/2024\/03\/Basic-Quiche_EXPS_TOHVP24_275218_JH_02_06_Quiche_2.jpg"},{"post_title":"Asparagus Crab Quiche","post_link":"\/recipes\/asparagus-crab-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5586_CS1564C68.jpg"},{"post_title":"Crab Dip","post_link":"\/recipes\/crab-dip-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Crab-Dip_EXPS_TOHVP24_275811_MF_03_28_2.jpg"},{"post_title":"Hash Brown Ham Quiche","post_link":"\/recipes\/hash-brown-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11788_CW10097C31D.jpg"},{"post_title":"Chicken Spinach Quiche","post_link":"\/recipes\/chicken-spinach-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20911_TH10385D9.jpg"},{"post_title":"Winning Crab Quiche","post_link":"\/recipes\/winning-crab-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3174_C0706C189D.jpg"},{"post_title":"Leek Quiche","post_link":"\/recipes\/leek-quiche\/","post_image":"\/wp-content\/uploads\/2020\/03\/Leek-Quiche_EXPS_FTTS20_125145_B03_05_4b.jpg"},{"post_title":"Vegetable Ham Quiche","post_link":"\/recipes\/vegetable-ham-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25110_TH10602D18.jpg"},{"post_title":"Crustless Crab Quiche","post_link":"\/recipes\/crustless-crab-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39785_CFT1437882D35A-1.jpg"},{"post_title":"Crab and Spinach Quiche","post_link":"\/recipes\/crab-and-spinach-quiche\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps947_BEA1449745D14B.jpg"},{"post_title":"Rice-Crust Quiche","post_link":"\/recipes\/rice-crust-quiche\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crab Quiche with Hollandaise","post_link":"\/recipes\/crab-quiche-with-hollandaise\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crab-Quiche-with-Hollandaise_exps47716_CW1794336D39C_RMS.jpg"},{"post_title":"Crab Bisque","post_link":"\/recipes\/crab-bisque\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","name":"Crab Quiche","datePublished":"2018-01-01","dateModified":"2024-03-21","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Lunch"],"description":"Crab quiche is a celebration of luxurious crabmeat and a smooth, creamy custard. Our recipe uses simple ingredients so you can enjoy this elegant recipe in your home kitchen.","recipeIngredient":["1 sheet refrigerated pie crust","1 cup shredded Swiss cheese, divided","1\/2 cup chopped sweet red pepper","1\/4 cup chopped green onions","1 tablespoon butter","3 large eggs","1-1\/2 cups half-and-half cream","1\/2 teaspoon salt","1\/4 teaspoon pepper","3\/4 cup flaked imitation crabmeat, chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Blind bake the pie crust","text":"Preheat the oven to 450\u00b0F. Unroll the pie crust into a 9-inch pie plate. Flute the edges. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake the pie crust for five minutes. Remove the foil, and bake for five minutes longer. Remove from oven, and immediately sprinkle 1\/2 cup cheese over the crust. Reduce the oven\u2019s temperature to 375\u00b0."},{"@type":"HowToStep","name":"Prepare the quiche filling","text":"In a skillet, saute the red pepper and onions in butter until tender. Set aside. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Editor\u2019s Tip: Want to know the secret behind the smoothest quiche? Use room-temperature eggs. The egg yolks break more easily and blend seamlessly with the egg whites."},{"@type":"HowToStep","name":"Bake the quiche","text":"Pour the quiche filling into the crust. Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Editor\u2019s Tip: Don't overbake the quiche! The eggs can curdle, and the filling can separate. Quiche is finished cooking when it\u2019s puffy and set at the edges. It should have a slight wobble in the center, which will set from the residual heat while the quiche rests."},{"@type":"HowToStep","name":"Let the quiche rest","text":"Let the quiche stand for 15 minutes. Cut and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Crab-Quiche_TOHAM25_20493_DR_02_09_4b.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 292 calories","fatContent":"19g fat (10g saturated fat)","cholesterolContent":"116mg cholesterol","sodiumContent":"422mg sodium","carbohydrateContent":"18g carbohydrate (3g sugars","fiberContent":"0 fiber)","proteinContent":"10g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7777777,"reviewCount":18,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French","video":{"@type":"VideoObject","name":"Crab Quiche","description":"Check out this video for how to make Crab Quiche","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/vwi8Ospm\/poster.jpg?width=720"],"uploadDate":"2021-07-9 13:36:59","duration":"P0DT0H1M53S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/vwi8Ospm-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBlowdryer"},"reviewBody":"This was absolutely delicious. I added spinach and used Pam\u2019s salt\nAnd Tony Chachere\u2019s Creole seasoning. I used 1 cup of half and half and 1 half cup of heavy cream. We used the crabmeat from our leftover snow crab legs( it was about  1 1\/2 cups). I also used mozzarella and shredded Parmesan.  So I guess I rewrote the recipe \ud83d\ude03. \ud83e\udd37\u200d\u2640\ufe0f","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Candance"},"reviewBody":"<p>To each his own, imitation crab adds Flavor and consistency you can't get from real crab meat my preference was both as well as scallops <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBone"},"reviewBody":"Easy recipe. And versatile.  And a note to Dave---that is what a good recipe does---If you have a great budget and can afford real crab--works great.  But if like most of us---our budget says imitation crab---it works well and is almost as good as the real stuff.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBottle"},"reviewBody":"I tried this recipe as is and it was easy and delicious. I purchased real crab meat to try for next time. But, contrary to what Dave the Neanderthal said, the more affordable imitation crab works just fine too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMustache"},"reviewBody":"OMG!!!!!  The absolute best quiche I have ever made.  We had lump crabmeat we got for a Christmas gift and I wanted to make something special.  I think I made the right decision.  A bit time consuming for me because I wanted to do it right but I rate this 5 stars for flavor and enjoyment.  I am letting the first piece settle so I can have a second!!!!!  LOVE IT....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSnow"},"reviewBody":"Delicious.  It could be easily modified to include other vegetables.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHammer"},"reviewBody":"Excellent crab quiche!  I've been looking for a good crab quiche recipe for years and finally found this wonderful recipe.  It's very simple to make.  I did use lump crab meat instead of the imitation.  It's worth the extra money!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBattery"},"reviewBody":"This is delicious if you love imitation crab (which I do).  I, too, added a clove of minced garlic and used roasted red pepper instead of fresh because that's what I had.  I also used the whole 8 oz. package of imitation crab instead of the 3\/4 cup.  This is so easy to put together and bakes in the time indicated.  Not a lot of guesswork here.  Try it, I liked it a lot.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGlasses"},"reviewBody":"This was great but I did add some Old Bay seasoning to it, love the flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCactus"},"reviewBody":"I was looking for a recipe that was close to my mothers and finally found it. The only difference is she used real crabmeat, but I tried it with the imitation and it's still pretty good. Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveController"},"reviewBody":"I used real crab in mine and it was delicious. Top it off with some hot sauce and it was perfect","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"This is such an awesome recipe!!  I made it for my Sunday School, 2 - 9X13 pans, and only got to take home a 2\"X2\" square!!!  One pan, I sauteed down portabello mushrooms with the onion and it added such a depth of flavor.  The other, in addition to the swiss cheese, I put in monterey-cheddar shredded cheese, and both were absolutely delicious.  Till this day (over a year later!), my Sunday School class members still talk about it.  Guess it's time to make another one :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFish"},"reviewBody":"Even my daughter who doesn't like seafood thought this recipe should probably go in our favorites. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"It was great!! I used real crab and put in extra crab and cheese.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueGlasses"},"reviewBody":"It was delicious, but be sure to get a deep dish pie crust!  I bought a regular crust and spilled the filling all over.  Dinner was delayed by nearly an hour, but it was definitely worth the wait.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRaindrop"},"reviewBody":"I made this on Christmas morning. The red and green colors were very festive. I normally don't like to cook with the fake crab but my family and I really enjoyed it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"I've made this several times, with good results. It doesn't really take very long to assemble and you could easily use real crab. I always used a whole 8 oz package of the imitation crab (shredded style).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanScooter"},"reviewBody":"This is fabulous!  Easy, elegant, and YUMMY! - great for entertaining.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Crab Quiche","description":"Check out this video for how to make Crab Quiche","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/07\/CrabQuiche_DIYD_20493_061421.mp4","duration":"113","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/07\/exps20493_B163857D11_03_2b-1.jpg","advertising":true,"jw_id":"vwi8Ospm","jw_url":"http:\/\/content.jwplatform.com\/videos\/vwi8Ospm-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/vwi8Ospm\/poster.jpg?width=720","jw_publish_date":"07\/09\/2021"},"rms_legacy_id":"20493","romance_copy_dek":"Crab quiche is a celebration of luxurious crabmeat and a smooth, creamy custard. Our recipe uses simple ingredients so you can enjoy this elegant recipe in your home kitchen.","enhanced_recipe_title":"Crab Quiche","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 sheet refrigerated pie crust","IngredientText":"1 sheet refrigerated pie crust"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded Swiss cheese, divided","IngredientText":"1 cup shredded Swiss cheese, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped sweet red pepper","IngredientText":"1\/2 cup chopped sweet red pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup chopped green onions","IngredientText":"1\/4 cup chopped green onions"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs","IngredientText":"3 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups half-and-half cream","IngredientText":"1-1\/2 cups half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup flaked imitation crabmeat, chopped","IngredientText":"3\/4 cup flaked imitation crabmeat, chopped"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","RecipeId":20493,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crab Quiche Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"42637\" ol-id=\"T073WIM\"]","RecipeAttachmentFileName":"Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","ContributorId":null,"Firstname":"Test","Lastname":"Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Bake: 30 min. + standing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Crab Quiche","SubmittedTitle":"Crab Quiche","RecipeTypeId":1,"AverageRating":4.78,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHAM25_20493_DR_02_09_4b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":30,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crab Quiche","OriginalSourceProject":"Crab Quiche","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. &mdash;Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 450\u00b0. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1\/2 cup cheese over crust.","SequenceNo":1},{"Direction":"   Reduce heat to 375\u00b0. In a skillet, saute red pepper and onions in butter until tender. ","SequenceNo":2},{"Direction":"   In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.","SequenceNo":3},{"Direction":"    Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Breakfast Casserole Recipes","ID":94466},{"Name":"Breakfast Recipes","ID":94258},{"Name":"Brunch Recipes","ID":94262}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Egg Casserole Recipes","ID":100825},{"Name":"Egg Recipes","ID":100449},{"Name":"Milk","ID":102025},{"Name":"Onions","ID":102029},{"Name":"Quiche","ID":100833},{"Name":"Sweet Peppers","ID":102053}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Breakfast Recipes","ID":107409},{"Name":"Simple Recipes","ID":107261},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Casseroles","ID":305883},{"Name":"Quiches","ID":306570},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"Mother's Day","ID":304455},{"Name":"Ingredients","ID":306848},{"Name":"Crab","ID":307050},{"Name":"Fish & Seafood","ID":307049},{"Name":"Meal Types","ID":304268},{"Name":"Breakfast","ID":304275},{"Name":"Brunch","ID":304287},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Sauteing","ID":304243},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece: 292 calories, 19g fat (10g saturated fat), 116mg cholesterol, 422mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 10g protein.","NoOfRatings":18,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51271,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43638,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312454,"name":"Quiches","slug":"quiches","term_group":0,"term_taxonomy_id":312389,"taxonomy":"categories-v2","description":"From quiche Lorraine with mushrooms and cheese to simple and healthy with chicken or spinach, quiche is always a hit. Perfect for weekend brunch and special celebrations, these recipes are sure to satisfy.","parent":310796,"count":172,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/quiches\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crab Quiche"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crab Quiche Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Crab Quiche Recipe: How to Make It","description":"This easy crab quiche recipe is a winner! The velvety mixture of imitation crabmeat, Swiss cheese, green onions and red peppers bakes in a crisp pie shell.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","og_locale":"en_US","og_type":"article","og_title":"Crab Quiche","og_description":"This easy crab quiche recipe is a winner! The velvety mixture of imitation crabmeat, Swiss cheese, green onions and red peppers bakes in a crisp pie shell.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-03-21T18:55:55+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"4 minutes","Written by":"Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","url":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/","name":"Crab Quiche Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","datePublished":"2017-09-08T00:00:00+00:00","dateModified":"2024-03-21T18:55:55+00:00","description":"This easy crab quiche recipe is a winner! The velvety mixture of imitation crabmeat, Swiss cheese, green onions and red peppers bakes in a crisp pie shell.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crab-Quiche_EXPS_TOHAM25_20493_DR_02_09_2b.jpg","width":1200,"height":1200,"caption":"Crab Quiche Exps Toham25 20493 Dr 02 09 2b"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-quiche\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Fish &amp; Seafood","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/fish-seafood\/"},{"@type":"ListItem","position":6,"name":"Crab","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/fish-seafood\/crab\/"},{"@type":"ListItem","position":7,"name":"Crab Quiche"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-17 20:44:21","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/33010"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7954"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=33010"}],"version-history":[{"count":2,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/33010\/revisions"}],"predecessor-version":[{"id":1957366,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/33010\/revisions\/1957366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1962245"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=33010"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=33010"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=33010"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=33010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}