Crab Quiche

• 1 prepared pie crust
• 1 package frozen spinach (defrosted & squeezed dry)
• 4 large eggs
• 1/2 cup minced onions
• 1/4 tsp nutmeg
• 7 1/2 ounces crab meat(fresh or canned)
• 1 cup feta cheese
• 1 can skimmed evaporated milk
• (or you can use cream)
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 cup shredded swiss cheese
• 1/4 cup chopped parsley

1. Preheat oven to 425 degrees, blind bake pie crust about 10 minutes. This will assure that the pie crust is flaky.
2. Beat eggs until well blended, then stir in the skim evaporated milk, onions, salt, cayenne pepper and nutmeg.
3. Pat crab meat dry. Squeeze all liquid out of the spinach. Sprinkle spinach, crab meat and feta and shredded swiss cheese in pie crust shell. Pour egg mixture over and sprinkle with parsley. Bake 15 minutes at 425 degrees, then reduce to 300 degrees and bake 30 minutes more, or until a knife inserted 1 inch from the edge comes out clean. Let rest for 10 minutes before cutting into 8 wedges.

crust, frozen spinach, eggs, onions, nutmeg, crab, feta cheese, milk, salt, cayenne pepper, swiss cheese, parsley

Taken from www.epicurious.com/recipes/member/views/crab-quiche-1207324 (may not work)