Maryland Crab Quiche

This past summer, my family visited my best friend and her family. This reunion was made even more memorable by the fantastic food that was prepared with care. The recipe I am about to share was based on a recipe from allrecipes.com  My friend took this good recipe to the next level and gave it a WOW factor which has now put it at the top of my all time favorite breakfast dishes.

Maryland Crab Quiche
1 Tbsp canola oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese, Asiago &  Mozzarella
1/4 tsp salt
1/8 tsp pepper
Approx. 1-2 cups crab meat seasoned with Old Bay (preferably from a crab feast the night before)

Recipe Tip: If you do not have crab meat, this quiche is still awesome, just substitute 10 pieces of bacon cooked and crumbled. I have made this recipe a variety of ways using different ingredients. I have always been pleased with the results.

Preheat oven to 350 degrees F. Spray a 9 inch pie pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally until onions are soft. Stir in spinach and continue cooking until excess moisture is gone.
In a large bowl, combine eggs, crab, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before cutting and serving.

I must give credit to the crab. Without the crabfeast the night before; our quiche would not have come to be.

Crabfeast 2010