Crab Quiche Florentine
|Refrigerated breadstick dough||7 Ounce (1 Can)|
|Vegetable cooking spray||1|
|Grated gruyere cheese||3 Ounce (3/4 Cup)|
|Lump crabmeat||8 Ounce, drained and shell pieces removed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped spinach||4 Cup (64 tbs)|
|Dried tarragon||1⁄8 Teaspoon|
|Old bay seasoning||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
Unroll dough, separating into strips.
Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
Repeat procedure with remaining dough strips.
Cover dough with a towel; let rest 20 minutes.
Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
Fold edges under; flute.
Sprinkle cheese over bottom of crust.
Top with crabmeat; set aside.
Preheat oven to 375°.
Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
Add onion; saute 4 minutes.
Add spinach and next 4 ingredients; cook 2 minutes or until spinach wilts.
Arrange spinach mixture over crabmeat.
Combine milk and egg substitute; stir well with a whisk.
Pour over spinach mixture.
Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.