This is a print preview of "Crab Quiche Florentine" recipe.

Crab Quiche Florentine Recipe
by Global Cookbook

Crab Quiche Florentine
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  Servings: 6

Ingredients

  • 1 can breadstick dough, refrigerated (7-oz) Cooking spray
  • 3/4 c. Gruyere cheese grated (3 ounces)
  • 8 ounce lump crabmeat shell pcs removed and liquid removed
  • 1/2 c. minced onion
  • 4 c. spinach coarsely minced
  • 1/8 tsp dry tarragon
  • 1/8 tsp Old Bay seasoning
  • 1/8 tsp pepper
  • 1 c. evaporated skim lowfat milk
  • 1/2 c. egg beaters 99% egg substitute

Directions

  1. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add in 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 min. 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.
  2. Preheat over to 375 degrees.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add in onion; saute/fry 4 min. Add in spinach and next 4 ingredients (spinach through pepper); cook 2 min or possibly till spinach wilts. Arrange spinach mix over crabmeat.
  4. Combine lowfat milk and egg substitute; stir well with a whisk. Pour over spinach mix. Bake at 375 degrees for 45 min or possibly till a knife inserted in center comes out clean; let stand 10 min. Garnish with cherry tomatoes, if you like.
  5. Yield: 6 servings.