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 large 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 shredded Swiss Cheese
- 3 tablespoons 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
- 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.
- 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.
- Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.
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