Crab Quiche Florentine

Name: Crab Quiche Florentine
Yield: 6 servings
Ingredients: 1 (7-ounce) can refrigerated breadstick dough; Cooking spray; ¾ cup (3 ounces) grated Gruyère cheese; 8 ounces lump crabmeat, shell pieces removed and drained; ½ cup chopped onion; 4 cups coarsely chopped spinach; ⅛ teaspoon dried tarragon; ⅛ teaspoon Old Bay seasoning; ⅛ teaspoon ground nutmeg; ⅛ teaspoon pepper; 1 cup evaporated skim milk; ½ cup egg substitute; Cherry tomatoes, quartered (optional)

4 Ratings
3 Reviews

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

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 2
Preheat oven to 375°.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

248 calories; calories from fat 29%; fat 7.7g; saturated fat 3.7g; mono fat 2.1g; poly fat 1.4g; protein 20.8g; carbohydrates 23.2g; fiber 2.6g; cholesterol 55mg; iron 1.9mg; sodium 556mg; calcium 354mg.

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shirlsaw

12/09/2012

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!

sparklesII

05/28/2009

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...

Ashley22

02/25/2009

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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Crab Quiche Florentine

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Crab Quiche Florentine

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Crab Quiche Florentine

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Crab Quiche Florentine