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Crab Quiche Florentine Recipe
|Refrigerated breadstick dough||7 Ounce (1 Can)|
|Vegetable cooking spray||1|
|Grated gruyere cheese||3 Ounce (3/4 Cup)|
|Lump crabmeat||8 Ounce, drained and shell pieces removed|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped spinach||4 Cup (64 tbs)|
|Dried tarragon||1⁄8 Teaspoon|
|Old bay seasoning||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1621 Calories from Fat 472
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 19.9 g99.3%
Trans Fat 0 g
Cholesterol 56.8 mg
Sodium 2577.5 mg107.4%
Total Carbohydrates 149 g49.7%
Dietary Fiber 8.2 g32.9%
Sugars 52.3 g
Protein 124 g247.7%
Vitamin A 324.1% Vitamin C 86.3%
Calcium 107.7% Iron 71.4%
*Based on a 2000 Calorie diet
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.
Preheat oven to 375°.
Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
Add onion; saute 4 minutes.
Add spinach and next 4 ingredients; 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.
Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.