Crab quiche florentine

Yield: 1 Servings

Measure Ingredient
1 can (7-ounce) refrigerated breadstick dough
\N \N Cooking spray
¾ cup (3 ounces) grated Gruyere 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 Pepper
1 cup Evaporated skim milk
½ cup Egg substitute

~ Cooking Light magazine Nov/Dec '96 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 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.

2. Preheat over to 375 degrees. 3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; saute 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.

4. Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375 degrees 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.

Calories 248 (29%) from fat); Fat 7.7g (sat 3.7 g., mono 2⅒, poly 1.4g); Protein 20⅘ g; Carb 23⅕ g; Fiber 2.6g; Chol 55 mg; Iron 1.9 mg; Sodium 556 mg; Calc 354 mg.

Posted to Digest eat-lf.v096.n254 From: Janice Force <forcej@...> Date: Mon, 23 Dec 1996 16:15:28 -0500 (EST)

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