Florentine Crab Quiche
Source of Recipe
internet
List of Ingredients
1 can breadstick dough, refrigerated (7-ounce)
Cooking spray
3/4 cup Gruyere cheese grated (3 ounces)
8 oz lump crabmeat shell pieces removed and drained
1/2 cup chopped onion
4 cup spinach coarsely chopped
1/8 tsp dried tarragon
1/8 tsp Old Bay seasoning
1/8 tsp pepper
1 cup evaporated skim milk
1/2 cup egg beaters 99% egg substituteRecipe
1. 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 seal; continue coiling dough. Repeat procedure with remaining dough strips. Cover dough with a towel; let rest 20 minutes.
2. 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.
3. Preheat over to 375 degrees. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; saute 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
4. Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375 degrees 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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