Crab Quiche Florentine

Crab Quiche Florentine

1 can refrigerated breadstick dough
3/4 cup grated Gruyere cheese
8 ounces lump crabmeat, drained
1/2 cup chopped green onions
4 cups coarse 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 milk
3/4 cup egg substitute or 4 eggs

Unroll dough, separating into strips. Working on flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to end of 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 375ºF.

Coat a large nonstick skillet with cooking spray; place over medium hi heat. Add onions; saute 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.

Place dish on a pizza pan to catch drips and bake 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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