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Wood Fired Crab and Spinach Quiche

Looking for something healthy that will satisfy those hunger pangs? This delicious dish is a perfect mix of naughty and nice!

 

  • 2 unbaked pastry shells (9 inches each)
  • 5 eggs
  • 375ml cups milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp ground nutmeg
  • 340g grated Parmesan cheese
  • 225g shredded Swiss Cheese
  • 3 tbsp all-purpose flour
  • 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
  • 280g of frozen chopped spinach, thawed and well-drained

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.

 

Line each pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil; bake 5 minutes longer.

In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells.

Let the oven cool and bake at 170 degrees for a further 50-55 minutes. Let stand for 10 minutes before cutting. Serve warm.

 

Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

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