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Crab and Spinach Quiche Recipe

Crab and Spinach Quiche Recipe

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. YIELD:32-36 servings


  • 5 eggs
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded Swiss Cheese
  • 1-1/2 cups grated Parmesan cheese
  • 3 tablespoons all-purpose flour
  • 6 to 8 ounces canned or frozen crabmeat, thawed, drained and flaked
  • 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
  • Pastry for double-crust pie (9 inches)


  • 1. In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture with crab and spinach. Mix well. Pour into two pastry lined 9-in. pie plates or quiche pans. Bake at 350° for 50 minutes or until a knife inserted near center comes out clean. Cut into narrow pieces. Serve warm. Yield: 32-36 servings.

Nutritional Facts

1 slice: 105 calories, 6g fat (3g saturated fat), 43mg cholesterol, 166mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 5g protein.

Reviews for Crab and Spinach Quiche

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Reviewed Dec. 4, 2017

"Good one"

Reviewed Dec. 20, 2013

"This was delicious. I didn't add the whole package of spinach; maybe half, and that was plenty. I used packaged Italian shredded cheese instead of Swiss, because that is what I had on hand. Next time I might reduce the amount of cheese and replace it with an extra egg, as it seemed like too much cheese. Overall, I really enjoyed this recipe. I liked that it made 2 quiche. I cooked both and then froze one. I took the frozen one out of the freezer a couple of weeks later and cooked it in the oven for about an hour and it came out beautifully!"

Reviewed Dec. 24, 2012

"This made a quick and easy meal for Christmas Eve. I made it as a crustless quiche. Served with some Waldorf salad."

Reviewed Dec. 26, 2011

"Way too much spinach versus egg and cheese! I would also use mozzarella instead of swiss, otherwise it's too sweet for me."

Reviewed Apr. 7, 2011

"This was really tasty! easy to prepare. I did end up doubling the crab to 12 oz to get a really good crab taste. At first I didn't like the idea of making two, but it was nice to make two. I ended up freezing the 2nd one."

Reviewed Apr. 8, 2010

"this is so good! added cooked diced onion and minced garlic"

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