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Crab and Spinach Quiche

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

Line each unpricked pastry shell with a double thickness of heavy-duty

Printed from tasteofhome.com Sep 5, 2008

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Crab and Spinach Quiche cont.

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.