Crab And Spinach Quiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Meats | Swiss | Appetizers, Fish & seaf, Quiches, Taste of ho | 34 | Servings |
INGREDIENTS
| 5 | Eggs | |
| 1 1/2 | Milk | |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1/8 | t | Ground Nutmeg |
| 1 | c | Shredded Swiss Cheese, 4 |
| ounces | ||
| 1 1/2 | c | Grated Parmesan Cheese |
| 3 | T | All-Purpose Flour |
| 6 | oz | Crabmeat, Thawed Drained |
| Flaked canned or up To | ||
| 1 | 10 Ounce Frozen Chopped | |
| Spinach thawed well | ||
| drained | ||
| Pastry For Double Crust Pie | ||
| 9 inch |
INSTRUCTIONS
8 1997 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. MC formatting by bobbi744@sojourn.com NOTES : I would think this would also serve 6-8 as a luncheon dish. Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 23 Posted to EAT-L Digest 13 Mar 97 by Bill Spalding <billspa@ICANECT.NET> on Mar 14,
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 35.2mg
Sodium: 149.2mg
Potassium: 75.5mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 4.6g