Chef Folse's Spinach and Lump Crabmeat Quiche - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Spinach and Lump Crabmeat Quiche

Prep Time: 1 Hour

Yields: 12–16 Servings

Comment:

What’s great about this recipe is that it can be made with any type of seafood, even mixed, and it’s wonderful with chicken as well. Get creative and try adding some of your favorite seasoning meats such as andouille, tasso or chopped smoked sausage.

Ingredients:

1 (10-ounce) package frozen spinach, thawed

½ pound jumbo lump crabmeat

6 eggs, beaten

¼ cup butter

½ cup minced onions

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 tbsp minced garlic

1 cup grated Swiss cheese

1 cup grated Colby cheese

3 tbsps flour

1 cup half-and-half

salt and black pepper to taste

granulated garlic to taste

? tsp nutmeg

2 (9-inch) unbaked pie shells

Method:

Preheat oven to 350°F. In a large, heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Blend in spinach and cook 2 additional minutes. Remove pan from heat then add cheeses and flour, stirring until well blended. Set aside. In a large mixing bowl, combine eggs, half-and-half, salt, pepper, granulated garlic and nutmeg. Add spinach mixture to eggs and blend well. Place pie shells in 2 (9-inch) pie pans. Distribute crabmeat evenly over bottom of shells. Top with spinach and egg mixture. Bake 45 minutes or until quiche is set and lightly browned. Remove from oven and let cool completely before serving. 

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