Crab Florentine Quiche

From Cooking Light!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 (7 ounce) can  refrigerated bread dough
•  cooking spray
• 3⁄4 cup  grated gruyere cheese
• 8  ounces lump crabmeat, shell pieces removed and drained
• 1⁄2 cup  chopped onion
• 4  cups  coarsely chopped spinach
•  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)

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.