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

Crust

One 9 inch pie crust

Filling

1/2 lb fresh crabmeat
6 Tbs Swiss cheese, grated)
4 Tbs Parmesan Cheese, grated
4 eggs, beaten
2 cups fresh cream
1/3 cup onion, chopped
1 tsp salt to taste
1/4 tsp Cayenne pepper
1 Tbs fresh parsley, chopped
2 cups spinach, chopped


Preheat oven to 450F. Mix all the ingredients together and fill the pie shell. Place pan on a cookie sheet and set on middle rack in oven. Bake at 450 F for 15 minutes, then reduce heat to 300F. Bake 20 minutes more until inserted knife comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Serve with a mixed green salad with your choice of dressing. Makes a wonderful light lunch.

Yield: 4 servings