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  Fresh Crab Meat, Mushrooms & Spinach Quiche
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

Crust:
1/2 Recipe plain pastry or 1 layer pie crust mix for 9 inch pie pan

Filling:
2 cups fresh lump crabmeat (shells and cartilage removed)
1 cup button mushrooms, sliced
1 1/2 cups fresh spinach, chopped
1 cup Swiss Cheese (grated)
1/2 cup Parmesan cheese grated
4 large eggs
2 cups fresh cream
1/3 cup onion, chopped
1 tsp salt or to taste
1/4 tsp cayenne pepper
1 pinch nutmeg powder
1/4 cup fresh parsley or green onions (chopped)


Saute the spinach, mushrooms and chopped onions and set aside. Preheat oven to 425F.

Crust: Prepare pie crust. Place pastry on the bottom and sides of a 9-inch pie pan.

Filling: Over the dough, sprinkle all of crabmeat, spinach, mushrooms and onions. Mix the cheeses together. In a bowl, beat eggs, cream, onion, salt, nutmeg, and cayenne until blended. Pour mixture over filling. Sprinkle cheese & parsley over the top. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, and then reduce heat to 300F. Bake until knife inserted in the center comes out clean.

Remove quiche from oven and let cool 10 to 15 minutes. Cut and serve warm.

Chef's cooking tips: How to grate Cheese safer? Try this simple method to help you avoid injury while grating cheese. Lay your box grater (the four-sided type) flat on a cutting board with the desired grating size face up. Place your hand inside the grater to firmly hold it on the board. This will provide a safer horizontal working surface. The grated cheese will simply fall onto the back of your hand.

Yield: 4 Servings