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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

Crab and Spinach Quiche

SERVINGS

 32-36

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 20 min.

COOK

 50 min.

TOTAL

 70 min.

INGREDIENTS

  • Pastry for double-crust pie (9 inches)
  • 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 pie crusts.
    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. Pour into prepared pie crusts. Yield: 32-36 servings.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008