Crab and spinach quiche

34 Servings

Ingredients

Quantity Ingredient
5 Eggs
1½ can Milk
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Ground Nutmeg
1 cup Shredded Swiss Cheese, (4 ounces)
1½ cup Grated Parmesan Cheese
3 tablespoons All-Purpose Flour
6 ounces Crabmeat, Thawed, Drained, Flaked, (canned or (up To 8)
1 pack (10 Ounce) Frozen Chopped Spinach, thawed, well drained
Pastry For Double Crust Pie, (9 inch)

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 350 F. for 50 minutes or until a knife inserted near center comes out clean. Cut into narrow pieces. Serve warm. Yield: 32-36 servings.

MC formatting by bobbi744@...

NOTES : I would think this would also serve 6-8 as a luncheon dish.

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 23 Posted to EAT-L Digest 13 Mar 97 by Bill Spalding <billspa@...> on Mar 14, 1997

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