Crab and Spinach Quiche Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 105
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 166 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g


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Crab and Spinach Quiche

Taste of Home

SERVINGS: 32-36

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 20 min. Bake: 50 min.

Ingredients:

  • 5 eggs
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded Swiss Cheese
  • 1-1/2 cups grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 6 to 8 ounces canned or frozen crabmeat, thawed, drained and flaked
  • 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
  • Pastry for double-crust pie (9 inches)

Directions:

In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture with crab and spinach. Mix well. Pour into two pastry lined 9-in. pie plates or quiche pans. Bake at 350° for 50 minutes or until a knife inserted near center comes out clean. Cut into narrow pieces. Serve warm. Yield: 32-36 servings.

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