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K's Crab Quiche Florentine


My whole family really enjoyed this! Simple to put together and re-heats well if there are any leftovers - which is highly unlikely cuz it's so good!

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  • 1/2 Pillsbury Pie Crust package
  • 8 ounces lump crabmeat
  • 1/2 cup onion, chopped
  • 3/4 cup (3-ounces) shredded Swiss/Gruyere cheese (or whatever cheese you prefer)
  • 4 cups fresh spinach, coarsely chopped
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon Old Bay
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 cup reduced fat milk
  • 1/2 cup egg substitute


Servings 4
Preparation time 10mins
Cooking time 60mins


Step 1

Preheat oven to 375°F. Prepare pie crust in lightly greased pie plate.

Coat a nonstick skillet with cooking spray (and/or small amount of olive oil). Place over med-high heat; add onion and saute 4 minutes. Add spinach and spices; cook 2 minutes or until spinach wilts.

Combine cheese, crab and spinach/onion mixture and stir gently with fork until well blended. Pour into prepared pie crust. Mix milk and egg substitute; pour over crab mixture.

Bake for 45 to 50 minutes or until knife inserted in middle comes out clean. Let sit 10 minutes.


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