Main Dishes
Spinach & Crab Quiche
by Chef Mark Petree
Ingredients
- 2 eggs, beaten
- 1-2 c. fresh spinach, rinse, remove
- ½ c. mayonnaise
- stems, chop
- ½ c. half and half
- dash nutmeg
- 2 T. flour
- ½ lb. (about 2 c.) Swiss cheese, grated
- 1 green onion, chopped
- ½ lb. crab, mix of leg and body meat,
- 4-5 medium mushrooms, cut off stems, slice
- break up
- ½ T. Dijon mustard
Directions
Stir together all ingredients in a large bowl. Pour mixture into unbaked 9" pie shell and bake at 350° for 45 minutes. Cool before cutting.
VARIATIONS - Omit spinach and crab and add one of the following: ½ lb. ham (cubed), or ½ lb. cooked chicken with or without chopped broccoli, or various vegetables.
Carrots
Directions
Wash, peel, and cut in angle slices. Steam or boil until crisp cooked, drain off water. Season to taste with: garlic (smooshed with side of chef's knife), basil, salt, pepper, butter. Cover and cook over low heat for about 15-30 minutes until done.