Crab And Spinach Quiche

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.

MC formatting by bobbi744@sojourn.com