Crab and Spinach Quiche

Name: Crab and Spinach Quiche
Ingredients: 2 unbaked pastry shells (9 inches each); 5 large 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 shredded Swiss Cheese; 3 tablespoons all-purpose flour; 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed; 1 package (10 ounces) frozen chopped spinach, thawed and well-drained

"When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.—Arliene Hillinger, Rancho Palos Verdes, California..."

INGREDIENTS

•

2 unbaked pastry shells (9 inches each)

•

5 large 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 shredded Swiss Cheese

•

3 tablespoons all-purpose flour

•

6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed

•

1 package (10 ounces) frozen chopped spinach, thawed and well-drained

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes