emerald isle crab and spinach quiche

Name: Emerald Isle Crab and Spinach Quiche
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 1 - prepared 9 inch pastry shell; 1 package(s) frozen (10 oz.) chopped spinach; 2 - eggs, lightly beaten; 1 - container (8 oz.) plain yogurt; 1 tablespoon(s) all purpose flour; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 can(s) (6 oz.) crabmeat, well drained and flaked; 1/2 cup(s) fresh mushrooms sauteed in i teaspoon butter; 1 cup(s) (4 iz,) shredded mild cheddar cheese; 1/4 cup(s) chopped onion

(1 RATING)

41 Pinches

ann wilson

the villages, FL

Updated on Dec 19, 2012

from Jewel Cammarano of The Villages, FL

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prep time 20 Min

cook time 45 Min

method ---

yield 6 serving(s)

Ingredients

1 - prepared 9 inch pastry shell
1 package frozen (10 oz.) chopped spinach
2 - eggs, lightly beaten
1 - container (8 oz.) plain yogurt
1 tablespoon all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (6 oz.) crabmeat, well drained and flaked
1/2 cup fresh mushrooms sauteed in i teaspoon butter
1 cup (4 iz,) shredded mild cheddar cheese
1/4 cup chopped onion

How To Make emerald isle crab and spinach quiche

Step 1

Preheat oven to 425. Cook spinach following package directions. Drain the spinach and squeeze out the excess water.

Step 2

In a medium bowl, beat eggs with yogurt, flour, salt and pepper. Stir in the crabmeat and the spinach.
Step 3

Sprinkle mushrooms, cheese and onion over the crust. Pour in the spinach-crabmeat mixture.
Step 4

Bake in preheated 425 oven for 15 minutes. Then lower the heat to 350 and bake 30 minutes more. Knife should come out clean when inserted in center.
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