Baked Crab and Spinach Quiche Recipe

Ingredients

• 2 unbaked pastry shells
• 5 large eggs, beaten
• 1½ cups (375 ml) milk
• 1/4 teaspoon (1 ml) salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1½ cups (375 ml0 grated Parmesan cheese
• 1 cup (250 ml) shredded Swiss cheese
• 3 tablespoons (45 ml) all-purpose flour
• 8 oz (240 ml) frozen crabmeat, thawed, drained, flaked, and cartilage removed
• 10 oz (300 ml) package frozen chopped spinach, thawed and well-drained

Instructions

Line each pastry shell with a double thickness of heavy-duty foil. Preheat an oven to 400º F (200º C) Bake pastry shells in the preheated oven for 5 minutes, then remove the foil and bake for a further 5 minutes.

In a large mixing bowl, combine beaten eggs, milk, salt, black pepper, and ground nutmeg. Stir well and set aside.

In a small mixing bowl, combine cheeses and all-purpose flour. Mix well, then add the cheese mixture to egg mixture. Stir in thawed crab and spinach. Pour into baked pastry shells.

Bake at 350º F (175º C) for 50-55 minutes or until a toothpick inserted in the center of quiche comes out clean. Allow standing for 10 minutes before cutting. Serve warm.