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- 1 package (8 oz) Louis Kemp Crab Delights®, Flake or Chunk style
- 2 (9-inch) deep dish pie crusts
- 6 large eggs
- 1 ½ cups half & half
- ½ teaspoon black pepper
- ½ lb frozen spinach, defrosted and drained (4oz drained)
- ⅛ cup fresh dill, chopped
- 2 cups Monterey Jack cheese, grated
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Place the oven rack in the bottom third of the oven and preheat to 425°F.
Line pie crust with aluminum foil or parchment paper and fill with pastry weights. Bake until the pastry is golden at the edges, about 15 minutes.
Remove from oven and remove the aluminum foil and pastry weights.
Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and set aside.
Move oven rack to the middle of the oven and lower oven temperature down to 350°F.
Add Crab Delights®, spinach, dill, and cheese to prebaked pie shells.
In large bowl, whisk together eggs, half & half and pepper.
Pour mixture over the top of ingredients in pie shells. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate for at least 15 minutes. Divide each quiche in to 6 wedges and serve.
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