CRAB AND SPINACH QUICHE

Ingredients

• 5 large eggs
• 1/4 cup all-purpose flour
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/8 tsp nutmeg
• 1 1/2 cups light cream (10%)
• 2 cups shredded Swiss cheese
• 1/2 cup shredded Parmesan cheese
• 2 cans (120 g each) crabmeat, drained and rinsed
• 1 pkg (10 oz / 300 g) frozen chopped spinach, thawed and squeezed dry
• 2 unbaked 9 inch pie shells

Directions

1. Preheat oven to 350°F.
2. Whisk together eggs, flour, mustard, salt, cayenne and nutmeg in a bowl.
3. Whisk in cream until blended.
4. Stir in Swiss cheese, Parmesan cheese, crabmeat and spinach. Spoon mixture into pie shells.
5. Bake at 350°F until a knife inserted in centre comes out clean, about 50 minutes. Let stand for 5 minutes before serving.