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This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools.
Ingredients
1 cup (4 ounces) shredded Swiss cheese
1 (9-inch) deep-dish unbaked piecrust
1/2 cup lump crabmeat (about 5 ounces)
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup small peeled shrimp (about 4 ounces), uncooked
4 eggs
1 cup heavy cream
2/3 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Instructions
1 (9-inch) deep-dish unbaked piecrust
1/2 cup lump crabmeat (about 5 ounces)
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup small peeled shrimp (about 4 ounces), uncooked
4 eggs
1 cup heavy cream
2/3 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1. Preheat oven to 350F.
2. Place half the cheese in piecrust. Top with crab, spinach and shrimp. Top with remaining cheese.
3. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese.
4. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges. Serves 8.
"Good Fridays," Feb. 2009 Relish.
Nutritional Information
2. Place half the cheese in piecrust. Top with crab, spinach and shrimp. Top with remaining cheese.
3. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese.
4. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges. Serves 8.
"Good Fridays," Feb. 2009 Relish.
Per serving: 370 calories, 26g fat, 220mg chol., 17g prot., 14g carbs., 0g fiber, 470mg sodium.
