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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1621 Calories from Fat 472

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 19.9 g99.3%

Trans Fat 0 g

Cholesterol 56.8 mg18.9%

Sodium 2577.5 mg107.4%

Total Carbohydrates 149 g49.7%

Dietary Fiber 8.2 g32.9%

Sugars 52.3 g

Protein 124 g247.7%

Vitamin A 324.1% Vitamin C 86.3%

Calcium 107.7% Iron 71.4%

*Based on a 2000 Calorie diet

Crab Quiche Florentine Recipe