CRAB AND SPINACH QUICHE

5 eggs
1 1/2 cups milk
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
1 cup shredded Swiss cheese (4 ounces)
1 1/2 cups grated parmesan cheese
3 tbsp all-purpose flour
6 to 8 oz crabmeat, thawed, drained, flaked, (canned or frozen)
1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
pastry for double crust pie (9 inch)

Preheat oven to 360 degrees F.

In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set aside.

Combine cheeses and flour; add to egg mixture with the crab and spinach. Mix well. Pour into two pastry line 9-inch pie plates or quiche pans.

Bake at 350 degrees F for 50 minutes or until a knife inserted near center comes out clean.

Cut into narrow pieces. Serve warm.

Servings: 32-36
Source: Taste of Home Magazine, Dec/Jan 1994