Ingredients
| 5 | eggs | | 1-1/2 can | milk | | 1/4 tsp. | salt | | 1/8 tsp. | pepper | | 1/8 tsp. | ground nutmeg | | 1 cup (4 oz.) | shredded Swiss cheese | | 1-1/2 cup | grated parmesan cheese | | 3 tbsp. | all-purpose flour | | 8 oz. | canned or | | frozen crabmeat, thawed, drained, flaked | | 1 pkg. (10 oz.) | pastry for 9-inch double-crust pie | | Frozen chopped spinach, thawed and well drained |
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Instructions
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-lined 9-inch 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.
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