~ Baked crab, pepper and spinach frittata Recipe ~

1 c  Onion -- minced
        2 ts garlic -- minced
        2 TB olive oil
        1 Lb Fresh Spinach (1 Lg.Bunch)
  :          wash, stems removed
  :          Salt And Freshly Ground
  :          Pepper
  :          Freshly Grated Nutmeg
        2 md Red Bell Peppers
        1 TB butter -- softened
        6 lg Eggs
        1 TB Minced Fresh Herbs
      2/3 c  Asiago Or Parmesan Cheese --
  :          coarsely grated
        8 oz Dungeness Crab Meat -- well
  :          picked over
  
  Saute the onion and garlic in olive oil over moderate
  heat until soft but not brown. While onions are
  cooking, blanch the spinach in lightly salted boiling
  water for a few seconds until wilted. Drain and
  immediately plunge into ice water to stop the cooking
  and set the color. Drain again and gently squeeze as
  much of the moisture as possible out of the spinach
  with a clean tea towel. Coarsely chop spinach and
  combine with onion mixture. Season with salt, pepper
  and nutmeg.
  
  Over an open flame or under a broiler, char peppers on
  all sides. Remove and cover loosely with plastic for a
  few minutes to sweat and then scrape off charred skin
  with the point of a knife. Remove and discard seeds
  and stems and cut peppers into long thick slices.
  
  Lightly butter or oil a small terrine or loaf pan
  (8x4x2 1/2 inches) and line the bottom with buttered
  waxed paper or parchment.
  
  Beat the eggs briefly together with the herbs and
  season with salt and pepper. Layer one third of
  spinach mixture on bottom of pan. Top with 1/3 of
  roasted red pepper, 1/3 of the cheese and 1/3 of the
  crab. Pour about a third of the egg mixture over and
  gently tap pan and poke mixture to evenly distribute
  eggs. Continue layering in this way.
  
  Place terrine in a larger baking pan and pour enough
  hot tap water to come at least 2/3 of the way up the
  sides of the terrine. Place in a preheated 325 degree
  oven, cover with parchment or foil and bake in a
  preheated 325 degree oven until eggs are just set.
  Remove from water bath and let sit 15-20 minutes
  before unmolding if serving warm.