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.


32 to 36 servings


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


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.

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