Crab & Spinach Quiche

Two pies. That’s what this recipe gives you, which means one for the table and one for tomorrow’s lunch (if it lasts that long).

Flaked crab meat and chopped spinach get folded into a double-cheese custard made with Swiss and Parmesan, then baked in pastry shells until the filling sets up firm enough to slice cleanly.

A whisper of nutmeg in the egg mixture is the quiet move that makes this quiche sing. It rounds out the earthy spinach and brings warmth to the cheese without anyone being able to pinpoint exactly what makes it so good.

Pro Tips

• Squeeze every drop of water out of the thawed spinach. Wring it in a clean kitchen towel until bone dry. Wet spinach is the number one cause of a soggy quiche.
• Toss the shredded cheese with flour before adding to the eggs. The flour coats each strand and prevents the cheese from sinking to the bottom during baking.
• Test doneness with a knife near the center. If it comes out clean, you’re golden. The edges will jiggle slightly but will firm up as the quiche rests.