How To make Crab and Spinach Quiche
5 Eggs
1 1/2 Cans Milk
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Ground Nutmeg
1 Cup Shredded Swiss Cheese -- (4 ounces)
1 1/2 Cups Grated Parmesan Cheese
3 Tablespoons All-Purpose Flour
6 To 8 Ounces Crabmeat, Thawed, Drained, Flaked
(canned or
10 Ounce Pkg. 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.
MC formatting by bobbi744@sojourn.com
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Crab Quiche
Ingredients:
7 Eggs
2 Cups of Crab Meat
2 Cups of Flour
3 of a block of Lard
6 Oz of Cheese
TSP Of Vinegar
1/2 Cup of Red Pepper
1/2 Cup of Green Onion
Bake @ 350 For 40 Minutes
How to Make Flavorful Quiche | Quiche Recipe | Allrecipes.com
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Watch how to make a flavorful quiche with three types of cheese, plus bacon, smoked ham, spinach, and mushrooms. Sour cream and half-and-half help develop a wonderfully rich quiche. Perfect for brunch, it's also a great light dinner with a simple salad.
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Homemade Mini Quiche + 3 Delicious Flavors!
This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!
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Love & Best Dishes: Crab Quiche Recipe | Easter Brunch Ideas
Crab Quiche Recipe | Easter Brunch Ideas - Learn how to make crab quiche for a fabulous breakfast recipes easy with eggs. This easy quiche recipe is so good, y'all!
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Seafood Quiche
This seafood quiche is perfect for any time of day, and can be made with the freshest ingredients for a delectable dish.
-1 refrigerated pie crust (or frozen deep-dish pie crust)
-1 1/2 cups chopped cooked, peeled shrimp
-1 cup shredded sharp Cheddar cheese
-1 cup (2-3 inch pieces) asparagus
-1/2 cup crabmeat, picked over
-1 1/2 cups half-and-half
-3 extra-large eggs, lightly beaten
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon dried dill weed
Instructions:
1. Preheat the oven to 350° F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven. Remove the beans or rice and paper, and set aside.
2. Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat.
3. In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until quiche is set. Serve warm or at room temperature.
THE BEACH HOUSE COOKBOOK. Copyright © 2017 by Whodunnit, Inc. Reprinted by permission of St. Martin's Press.