Crab and Spinach Quiche

This quiche can be cut it into wedges and served as main dish for breakfast or brunch or even as an appetizer.

Yield

32 to 36 servings

Ingredients

2 (9-inch) unbaked pastry shells
5 eggs
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups grated Parmesan cheese
1 cup (4 ounces) shredded Swiss Cheese
3 tablespoons all-purpose flour
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
1 (10 ounce) package frozen chopped spinach, thawed and well-drained

Directions

Preheat oven to 400°F (204°C). Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.

Reduce oven temperature to 350°F (177°C). In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.

Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map