Crab Florentine Quiche
- Ready In:
- 1hr 30mins
- 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)
- 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 degrees F.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat.
- Add onion; 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.
- Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
- Garnish with cherry tomatoes, if desired.
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