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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
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    32-36 servings

Ingredients

  • 2 unbaked pastry shells (9 inches each)
  • 5 large 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 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 in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.
Nutrition Facts
1 slice: 105 calories, 6g fat (3g saturated fat), 43mg cholesterol, 166mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 5g protein.

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