Posted by: Schmitty 05-24-99 2:09 AM
Crab Quiche Florentine
1 (7 ounce) can refrigerated breadstick dough
3/4 cup (3 ounces) grated Gruyere cheese
8 ounces lump crabmeat, drained (or imitation crab meat)
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)
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 aside.
Preheat oven to 375 degrees.
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 minutes.
Garnish with cherry tomatoes, if desired.
Yield 6 servings.
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