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Crab and Spinach Quiche Recipe

Photo by: Taste of Home

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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

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32-36 Servings
Prep: 20 min. Bake: 50 min.

Ingredients

2 unbaked pastry shells (9 inches each)
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 package (10 ounces) frozen chopped spinach, thawed and well-drained

Directions

Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
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 at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve warm. Yield: 32-36 servings.

Nutrition Facts: 1 serving (1 slice) equals 105 calories, 6 g fat (3 g saturated fat), 43 mg cholesterol, 166 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.

Crab and Spinach Quiche published in Taste of Home December/January 1994, p23

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio