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    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 substitute

    Recipe



    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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