*  Exported from  MasterCook II  *
 
                          Crab And Spinach Quiche
 
 Recipe By     : Taste of Home Magazine, Dec/Jan '94, p. 23
 Serving Size  : 34   Preparation Time :0:00
 Categories    : Appetizers                       Taste Of Home
                 Fish & Seafood                   Quiches
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
 Yield: 32-36 servings. 
 
 MC formatting by bobbi744@sojourn.com
 
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 NOTES : I would think this would also serve 6-8 as a luncheon dish.