plate cup


2 pastry pie shells (frozen)
8 oz. spinach (frozen)
16 oz. imitation crab meat (frozen)
1 pt. Half & Half Cream
12 oz. swiss cheese
4 eggs
3 tsp. allspice

Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.

Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet.

Let cook for 45 min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished.

Serve with any seasonal fruit.

*Hints: Placing aluminum foil around the edges of the pie shell, keeps them from cooking too fast and burning. Keep pie shells frozen until ready to use, this will make easier to handle.

To give as a gift, let Quiche cool and wrap in a colorful saran wrap with a pretty bow or ribbon!

**If you do not like crab meat, substitute with your favorite seafood or bacon!

This recipe courtesy of Cheryl Cooper. For more of her awesome recipes, visit her at Bremner Family Tree

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