Crab and splnach qulche
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | Eggs |
| 1½ | cup | Milk |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | cup | Swiss cheese -- 4 oz |
| Shredded | ||
| 1½ | cup | Parmesan cheese -- grated |
| 3 | tablespoons | All-purpose flour |
| 8 | ounces | Crabmeat |
| Canned or frozen , thawed, | ||
| Drained and fla | ||
| 1 | pack | Frozen spinach |
| Chopped, thawed and | ||
| Well-drained | ||
| Pastry for double-crust pie | ||
| (9 inches) | ||
Directions
In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture with the crab and spinach. Mix well. Pour into two pastry lined 9-in. pie plates or quiche pans. Bake at 350 deg. for 50 minutes or until a knife inserted near center comes out clean. Cut into narrow pieces.
Serve warm. Yield: 32-36 servings Recipe By : Taste of Home