Recipe - Crab And Spinach Quiche

5 Eggs
1 One half cn Milk
One fourth teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Ground Nutmeg
1 cup Shredded Swiss Cheese, (4
ounces)
1 One half cup Grated Parmesan Cheese
3 tablespoon AllPurpose Flour
6 ounce Crabmeat, Thawed, Drained,
Flaked, (canned or (up To
8)
1 pack (10 Ounce) Frozen Chopped
Spinach, thawed, well
drained
Pastry For Double Crust Pie,
(9 inch)

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: 3236 servings.

MC formatting by bobbi744@sojourn.com

NOTES : I would think this would also serve 68 as a luncheon dish.

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 23 Posted to EATL
Digest 13 Mar 97 by Bill Spalding billspa@ICANECT.NET on Mar 14, 1997