Crab Quiche Florentine

Cooking Light
Crab Quiche FlorentineRecipe
HOWARD L. PUCKETT
Tip: Place the pie plate on a baking sheet in case the filling bubbles over.
6 servings

Ingredients

+ Add To Shopping List
1 (7-ounce) can refrigerated breadstick dough
Cooking spray
3/4 cup (3 ounces) grated Gruyère cheese
8 ounces lump crabmeat, shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely 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 skim milk
1/2 cup egg substitute
Cherry tomatoes, quartered (optional)

Preparation

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°.

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 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° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.

Created date

November 1996

Nutritional Information

Calories 248
Caloriesfromfat 29 %
Fat 7.7 g
Satfat 3.7 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 20.8 g
Carbohydrate 23.2 g
Fiber 2.6 g
Cholesterol 55 mg
Iron 1.9 mg
Sodium 556 mg
Calcium 354 mg