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
Crab and Spinach Quiche
Crab and Spinach Quiche
Prep Time
20 min
Cook Time
50 min
Yield
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.
