Crab And Spinach Quiche

Course : Seafoods
Serves: 34
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5 large eggs
1 1/2 cans milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded Swiss cheese -- (4 ounces)
1 1/2 cups grated parmesan cheese
3 tablespoons all-purpose flour
6 ounces crabmeat -- thawed, drained, flaked
10 ounces frozen chopped spinach -- thawed/well drained
2 crust pastry for double crust pie -- (9 inch)

Preparation / Directions:

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

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