Ingredients Jump to Instructions ↓

  1. 2 cups shredded swiss cheese

  2. 1/2 cup grated parmesan cheese

  3. 2 Tbsp all-purpose flour

  4. 1 tsp paprika or cayenne

  5. 1/4 tsp salt

  6. 1 41/2 oz can white crab

  7. 1 can spinach , drained and chopped OR 1 small package frozen spinach , defrosted, drained and chopped OR 6oz fresh spinach , chopped

  8. 1/2 cup milk

  9. 4 eggs , lightly beaten For pastry dough:

  10. 1 cup all-purpose flour

  11. 1/2 tsp salt

  12. 1/3 cup shortening

  13. 2-3 Tbsp cold water

  14. 1 tsp vinegar

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 425F To make pastry: Combine flour and salt in a mixing bowl Cut in shortening with 2 knives or a pastry cutter until mixture is the consistency of cornmeal Add vinegar and then add water, 1 Tbsp at a time until mixture is moist. Turn out onto floured board and roll out to the size of quiche pan plus 1 inch extra for fluting Drape pastry over quiche pan and gently press into place Flute the edges using your forefingers and thumbs, moving around the edge until completed Do not bake Filling: In a small bowl toss the Swiss sheese, Parmesan cheese, flour , salt and paprika until well blended In a large bowl mix together the eggs and milk with a whisk Add the crab and spinach and mix well Fold the cheese mixture into the egg, crab and spinach mixture and mix well Pour the completed mixture into the unbaked pastry shell Bake at 425F for 15 minutes (do not open oven door during this time), then reduce heat to 350F and bake for 45 minutes or until top of quiche is firm and starting to brown Serve with a nice green salad


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