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Crab and Spinach Quiche

Crab and Spinach Quiche
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
32-36 ServingsPrep: 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.
© Taste of Home 2012

2 of 2

Crab and Spinach Quiche (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012