Tip: Place the pie plate on a baking sheet in case the filling bubbles over.
1 (7-ounce) can refrigerated breadstick dough
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)
How to Make It
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.
I substituted a premade pie crust instead of the dough, only used 6 oz crab since that is what my can was, and 10 oz thawed frozen spinach. I put the spinach in when I sauted the onions to eliminate the cooking spray and get rid of the extra moisture. With these changes I calculated 1/6 of the pie as 302 calories. I will be making again!
i thought this was fantastic. i made it first for a book club/brunch and again when i hosted my parents for a weekend. its extremely easy to make -- i chose to use a frozen pie crust and thought it worked quite well. i had to increase the cooking time a tad but otherwise, if you go by the recipe you will not be disappointed. i will be making this again for a baby shower i have coming up...
My whole family really enjoyed this--and although the tomatoes make a pretty presentation, we actually ended up taking them off. I used Pillsbury dough for the crust and Jarlsburg Cheese (my favorite!). All around a great recipe, although it did take me quite a bit of time to put together. Reheated just as well.
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