CRAB AND SPINACH QUICHE

Crab and spinach come together in this rich and cheesy quiche. This recipe makes two quiches, so it’s suitable for feeding a large brunch group.

Yield: Serves 12.

CRAB AND SPINACH QUICHE

Ingredients

  • 5 eggs
  • 1/4 cup all-purpose flour
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 1 1/2 cups light cream (10%)
  • 2 cups shredded Swiss cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 cans (120 g each) crabmeat, drained and rinsed
  • 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
  • 2 unbaked 9 inch pie shells

Directions

  1. Preheat oven to 350°F.
  2. Whisk together eggs, flour, mustard, salt, cayenne and nutmeg in a bowl.
  3. Whisk in cream until blended.
  4. Stir in Swiss cheese, Parmesan cheese, crabmeat and spinach. Spoon mixture into pie shells.
  5. Bake at 350°F until a knife inserted in centre comes out clean, about 50 minutes. Let stand for 5 minutes before serving.
Nutritional analysis per serving:

387 calories, 25.3 g fat, 17 g protein, 23 g carbohydrate, 1.3 g fibre, 452 mg sodium

Tip: Check crabmeat carefully for any small pieces of shell and cartilage; remove and discard.