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Crab Quiche Florentine

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  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
  Pepper 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.

Recipe Summary

Side Dish

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Crab Quiche Florentine Recipe