Crab Florentine Quiche

Submitted by Bev I Am

"From Cooking Light!"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 198.44 g can refrigerated bread dough
• cooking spray
• 177.44 ml grated gruyere cheese
• 226.79 g lump crabmeat, shell pieces removed and drained
• 118.29 ml chopped onion
• 946.36 ml coarsely chopped spinach
• dried tarragon
• 0.61 ml Old Bay Seasoning
• 0.61 ml ground nutmeg
• 0.61 ml pepper
• 236.59 ml evaporated skim milk
• 118.29 ml egg substitute
• cherry tomatoes, quartered (optional)

directions

1. Unroll dough, separating into strips.
2. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
3. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
4. Repeat procedure with remaining dough strips.
5. Cover dough with a towel; let rest 20 minutes.
6. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
7. Fold edges under; flute.
8. Sprinkle cheese over bottom of crust.
9. Top with crabmeat; set aside.
10. Preheat oven to 375 degrees F.
11. Coat a large nonstick skillet with cooking spray; place over medium-high heat.
12. Add onion; saute 4 minutes.
13. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
14. Arrange spinach mixture over crabmeat.
15. Combine milk and egg substitute; stir well with a whisk.
16. Pour over spinach mixture.
17. Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
18. Garnish with cherry tomatoes, if desired.

Reviews

[Danl1058]

This stuff melts in your mouth! I happen to be partial to crabmeat and spinach so I especially enjoyed this recipe!

 

[SuzieQue]

For a low fat recipe, this is quite good! Really not so much a quiche as a spinach/crabmeat pie. I will probably make this again but will use a little less tarragon - the flavor was a little overpowering. All in all, a keeper!