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    Crab Quiche Florentine


    Source of Recipe


    Mimi's Archive

    List of Ingredients




    1 can refrigerated breadstick dough
    3/4 cup grated Gruyere cheese
    8 ounces lump crabmeat, drained
    1/2 cup chopped green onions
    4 cups coarse chopped spinach
    1/8 teaspoon dried tarragon
    1/8 teaspoon old bay seasoning
    1/8 teaspoon ground nutmeg
    1/8 teaspoon pepper
    1 cup evaporated milk
    1/2 cup egg substitute

    Recipe



    Unroll dough, separating into strips. Working on flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to end of 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 375ºF. Coat a large nonstick skillet with cooking spray; place over medium hi heat. Add onions; saute 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); 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. Place dish on a pizza pan to catch drips and bake for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired. Yield 6 servings.

 

 

 

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