Crab Spinach Quiche

Jasmine and Jackson Gordon
Crab Spinach Quiche

Quiche, from French cuisine, is made primarily made of eggs and cream baked in a pastry crust. Quiche is a simple, hearty breakfast recipe sure to please all your family and friends during the holiday season. It can be baked the day before then heated for breakfast!


16 oz. bacon thick sliced
2 deep dish pie crusts
1 cup spinach
8 oz crabmeat
4 oz. shredded sharp cheddar
4 oz. shredded mozzarella
2 oz. shredded Parmesan
2 chopped spring onions
1 medium sliced tomato
10 eggs
1 cup half-n-half
1 tsp. ground mustard
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt

Hint: H-E-B sells fresh crabmeat in the seafood section already cleaned. Ready to use!

Thaw pie crusts 10-20 minutes before starting. Preheat oven to 400 degrees. Prick the bottoms and sides of the crusts with a fork. Bake for 10 minutes, just slightly browned. You will bake these once more and you do not want to burn the edges. Let cool as you prepare the other ingredients.

Cook bacon and let cool, chop into small pieces.

Layer these ingredients from top to bottom into each pie crust: bacon, spinach, crabmeat, sharp cheddar, mozzarella, Parmesan, onions and tomato.

Mix together in large bowl; eggs, half and half, ground mustard, garlic powder, pepper and salt. Pour mixture into each pre-baked pie crust over the other ingredients.

Preheat oven to 350 degrees. Bake for 40 minutes or until top of quiche begins to brown.

Other quiche ingredients suggested to try:

Swiss cheese