Great appetizer for company - also makes a delicious brunch entree.
Serves 8 as first course or 4-6 as main course.
Prepared savory crust for one 9 inch pie
1/2 lb. Spinach
5 Eggs
1/4 lb. Fresh, Raw, Organic Goat's Cheese (I buy if from Wendy Temple in the Applegate--has texture of cream cheese)
3/4 Cup Milk
1/3 Cup Chopped Onions
1 Clove Garlic, chopped
Freshly Grated Hard Cheese (Romano or similar)
4 to 6 oz. Crab Meat (can use canned or fresh - fresh gives much better flavor)
3/4 tsp. Salt
Cayenne Pepper
METHOD:
Preheat oven to 425 degrees F.
Place crust in bottom of pie pan. Steam spinach in microwave to wilt. Place spinach in blender with cheese, milk, and eggs and blend. Pour into a mixing bowl. Spread onions and garlic across bottom of crust and cover generously with grated romano. Fold the crab into the egg mixture and pour into crust. Sprinkle top with additional grated cheese and cayenne pepper to taste. Bake in 425 degree oven for 15 minutes, reduce heat to 300 degrees and continue baking for 30 minutes or until knife comes out clean from center of quiche. Slice and serve.
