Crab Quiche Florentine
1 can refrigerated breadstick dough
3/4 cup grated Gruyere cheese
8 ounces lump crabmeat, drained
1/2 cup chopped green onions
4 cups coarse 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 milk
3/4 cup egg substitute or 4 eggs
Unroll dough, separating into strips. Working on flat surface, coil one strip of
dough around itself in a spiral pattern. Add second strip of dough to end of
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
Preheat oven to 375ºF.
Coat a large nonstick skillet with cooking spray; place over
medium hi heat. Add onions; saute 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.
Place dish on a pizza pan to catch drips and bake for 45
minutes or until a knife inserted in center comes out clean; let stand 10
Garnish with cherry tomatoes, if desired.
Yield 6 servings.