- 6
- 25 mins
- 65 mins
Ingredients
- 1 9" Frozen Pie crust, kept chilled in refrigerator
- 3/4 cup (3 ounces) grated Gruyère cheese
- 8 ounces lump crabmeat, shell pieces removed and drained
- 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 half and half
- 1/2 cup egg substitute
Preparation
Step 1
Preheat oven to 375°.
Line chilled pie crust with aluminum foil, and fill with dried beans, rice, or pie weights. Bake until pastry is light golden brown, about 15-20 minutes. Remove from oven and allow to cool on a baking sheet while making quiche filling.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onions; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
Add crabmeat to cooled pie crust. Sprinkle cheese over crabmeat. Arrange spinach mixture over crabmeat.
Combine half and half 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.