Crab and Spinach Quiche

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

5 eggs
1-1/2 can milk
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1 cup (4 oz.) shredded Swiss cheese
1-1/2 cup grated parmesan cheese
3 tbsp. all-purpose flour
8 oz. canned or frozen crabmeat, thawed, drained, flaked
1 pkg. (10 oz.) pastry for 9-inch double-crust pie
Frozen chopped spinach, thawed and well drained

INSTRUCTIONS

In a large bowl lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside. Combine cheese and flour; add to egg mixture with the crab and spinach. Mix well. Pour into two pastry-lined 9-inch pie plates or quiche pans. Bake at 350°F for 50 minutes or until a knife inserted near center comes out clean. Cut into narrow pieces. Serve warm.

CHEF COMMENTS

No comments are available.

Tagged: breakfast, maincourses, quiche add tags

Have you made it? What'd you think?

Log in to review this recipe.