Crab And Spinach Quiche

• 2 unbaked pastry shells (9 inches each)
• 5 large eggs
• 1-1/2 cups milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1-1/2 cups grated Parmesan cheese
• 1 cup shredded Swiss Cheese
• 3 tablespoons all-purpose flour
• 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
• 1 package (10 ounces) frozen chopped spinach, thawed and well-drained

1. Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400u0b0 for 5 minutes. Remove foil; bake 5 minutes longer.
2. In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.
3. Bake at 350u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.

pastry, eggs, milk, salt, pepper, ground nutmeg, parmesan cheese, swiss cheese, allpurpose, frozen crabmeat, spinach

Taken from www.tasteofhome.com/recipes/crab-and-spinach-quiche/ (may not work)