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Crab Quiche Florentine

HOWARD L. PUCKETT
Yield 6 servings
Tip: Place the pie plate on a baking sheet in case the filling bubbles over.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 375°.

  3. 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.

  4. 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.