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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Crab Quiche Florentine

Tip: Place the pie plate on a baking sheet in case the filling bubbles over.

Cooking Light NOVEMBER 1996

  • Yield: 6 servings

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)

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.

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 29%
  • Fat: 7.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 20.8g
  • Carbohydrate: 23.2g
  • Fiber: 2.6g
  • Cholesterol: 55mg
  • Iron: 1.9mg
  • Sodium: 556mg
  • Calcium: 354mg
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Crab Quiche Florentine recipe

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