Seafoods recipes

Crab And Spinach Quiche

Course : Seafoods
Source: Taste of Home Magazine, Dec/Jan '94, p. 23
Serves: 34

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Ingredients:

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.

Crab And Spinach Quiche

Ingredients:

Preparation / Directions:

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