 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 32 |
|
When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.Arliene Hillinger, Rancho Palos Verdes, California Ingredients:
2 unbaked pastry shells (9 inches each) |
5 eggs |
1-1/2 cups milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1-1/2 cups grated parmesan cheese |
1 cup (4 ounces) shredded swiss cheese |
3 tablespoons king arthur unbleached all-purpose flour |
6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed |
1 package (10 ounces) frozen chopped spinach, thawed and well-drained |
Directions:
1. Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
2. In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.
3. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve warm. Yield: 32-36 servings.
|
|