Spinach and Crab Quiche
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A wonderful version using a rice crust!
From Debi Taylor-Hough's cookbook, Frozen AssetsINGREDIENTS
CRUST
2 cups white or brown leftover cooked rice
1 egg, beaten
1 teaspoon soy sauceFILLING
4 ounces Swiss cheese, shredded
8 ounces imitation crab -OR- one 7.5 ounce can crab meat, drained and flaked
2 green onions, sliced with tops
4 eggs, beaten
1-1/2 cups light cream, or milk
1/2 teaspoon salt
1/2 teaspoon lemon peel, grated
1/4 teaspoon dry mustard
Dash nutmeg, or ground mace
1/8 cup sliced almondsCRUST - Mix together rice, egg and soy sauce. Spread evenly to cover well-buttered quiche or pie pan. Bake crust at 350 degrees for 10 minutes. Remove from oven.
FILLING - Arrange cheese on bottom of rice pie shell. Top with crab meat. Sprinkle with green onions.
Mix together - eggs, milk, salt, lemon peel, mustard and nutmeg. Pour evenly over top of quiche. Sprinkle almonds over top.
Bake at 325 degrees for 45 minutes, or until set. Remove from oven and let sit 10 minutes before slicing.
NOTE FROM LYNNE - I've received just as many compliments on this dish when I use the imitation crab meat as when I use the real thing. It just plain tastes good, either way, and it looks pretty with the almonds and green onions on top. If you are a purist and can't fathom the idea of using "fake fish," look for canned crab on sale. This meal is very light, incredibly simple and goes together quickly It's perfect for spur-of-the-moment luncheons or unexpected guests.