Crab Florentine Quiche

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (7 ounce) can refrigerated bread dough
• cooking spray
• 3/4 cup grated gruyere cheese
• 8 ounces lump crabmeat, shell pieces removed and drained
• 1/2 cup chopped onion
• 4 cups coarsely chopped spinach
• 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)

Recipe

• 1 unroll dough, separating into strips.
• 2 working on a flat surface, coil one strip of dough around itself in a spiral pattern.
• 3 add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
• 4 repeat procedure with remaining dough strips.
• 5 cover dough with a towel; let rest 20 minutes.
• 6 roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
• 7 fold edges under; flute.
• 8 sprinkle cheese over bottom of crust.
• 9 top with crabmeat; set aside.
• 10 preheat oven to 375 degrees f.
• 11 coat a large nonstick skillet with cooking spray; place over medium-high heat.
• 12 add onion; saute 4 minutes.
• 13 add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
• 14 arrange spinach mixture over crabmeat.
• 15 combine milk and egg substitute; stir well with a whisk.
• 16 pour over spinach mixture.
• 17 bake at 375 degrees f for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
• 18 garnish with cherry tomatoes, if desired.