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Crab and Spinach Quiche |
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Convert to US/English units
Crab and Spinach Quiche - print recipe
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| Yield: |
| 34 |
| Ingredients: |
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5
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Eggs |
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1 1/2 can
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Milk |
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1/4 tsp
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Salt |
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1/8 tsp
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Pepper |
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1/8 tsp
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Ground Nutmeg |
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1 cup
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Shredded Swiss Cheese, (4 ounces) |
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1 1/2 cup
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Grated Parmesan Cheese |
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60 ml
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All-Purpose Flour |
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180 g
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Crabmeat, Thawed, Drained, Flaked, (canned or (up To 8) |
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1 pkt
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(10 Ounce) Frozen Chopped Spinach, thawed, well drained |
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Pastry For Double Crust Pie, (9 inch) |
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| Method: |
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.
NOTES : I would think this would also serve 6-8 as a luncheon dish.
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