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Crab Florentine Quiche




Source of Recipe


from cooking com


List of Ingredients




1 7oz. can refrigerated breadstick dough
cooking spray
3/4 c. grated Gruyere cheese, (3oz.)
8oz. lump crabmeat, cleaned and drained
1/2 c. chopped onion
1/2 10oz. pkg. frozen spinach, thawed + squeezed dry
...or 4 c. coarsely chopped fresh spinach
1/8 tsp. dried tarragon
1/8 tsp. Old Bay seafood seasoning
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 c. evaporated skim milk
1/2 egg, or 1 c. egg substitute
cherry tomatoes, quartered, optional

Recipe



Preheat oven to 375. Spray a 9" pie plate with cooking spray.
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" circle and fit into the pie plate. Fold edges under and flute.
Sprinkle cheese over crust.
Top with crabmeat and set aside.
Coat a large nonstick skillet with cooking spray.
Over a med/high heat, add onion and saute 4 minutes.
Add spinach, tarragon, Old Bay seasoning, nutmeg and pepper. Cook 2 minutes or until the fresh spinach wilts.
Arrange spinach mixture over crabmeat.
Whisk milk and egg together.
Pour over spinach mixture.
Bake for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
Garnish with cherry tomatoes, if desired.