Crab Quiche Florentine
Source of Recipe
Cooking Light
List of Ingredients
Ingredients
1 (7-ounce) can refrigerated breadstick dough
Cooking spray
3/4 cup (3 ounces) grated Gruyere cheese
8 ounces lump crabmeat, shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely 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 skim milk
1/2 cup egg substitute
Cherry tomatoes, quartered (optional)
Recipe
Directions
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°F.
Coat a large nonstick skillet with cooking spray; place over medium-
high heat. Add onion; sauté 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. Bake at 375°F for 45 minutes or until a knife
inserted in center comes out clean; let stand 10 minutes. Garnish
with cherry tomatoes, if desired.
Nutrition Facts (per Serving): 248 calories 23.2 g carbohydrates
55 mg cholesterol 7.7 g fat 556 mg sodium 20.8 g protein
354 mg calcium 1.9 mg iron 2.6 g fiber
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