Crab And Spinach Quiche

* Exported from MasterCook II *

Crab And Spinach Quiche

Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 23
Serving Size : 34 Preparation Time :0:00
Categories : Appetizers Taste Of Home
Fish & Seafood Quiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 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 To 8 Ounces Crabmeat, Thawed, Drained, Flaked -- (canned or

10 Ounce Pkg. Frozen Chopped Spinach -- thawed/well drained
Pastry For Double Crust Pie -- (9 inch)

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@sojourn.com

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