Crab and Spinach Quiche Recipe

Name: Crab and Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1 1/2 cans milk; 1/4 teaspoon salt; ⅛ teaspoon black pepper; ⅛ teaspoon nutmeg ground; 1 cup swiss cheese shredded; 1 1/2 cups parmesan, parmigiano-reggiano cheese, grated grated; 3 tablespoons flour, all-purpose; 8 ounces crab meat thawed, drained, flaked; 10 ounces spinach frozen, thawed, chopped; 1 x pie shell (9 inch)

Servings: persons

5 large eggs
1 1/2 cans milk
1/4 teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon nutmeg ground
1 cup swiss cheese shredded
1 1/2 cups parmesan, parmigiano-reggiano cheese, grated grated
3 tablespoons flour, all-purpose
8 ounces crab meat thawed, drained, flaked
10 ounces spinach frozen, thawed, chopped
1 x pie shell (9 inch)

1
In a large bowl, lightly beat eggs.
2
Add milk, salt, pepper and nutmeg, set aside.
3
Combine cheese and flour; add to egg mixture with the crab and spinach.
4
Mix well.
5
Pour into two pastry line 9 inch pie plates or quiche pans.
6
Bake at 350F (180C).
7
for 50 minutes or until a knife inserted near center comes out clean.
8
Cut into narrow pieces.
9
Serve warm.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 large eggs, 1 1/2 cans milk, 1/4 teaspoon salt, ⅛ teaspoon black pepper, and more.

Yes, Crab and Spinach Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Spinach Quiche

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