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!
- 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
Preparation time 10mins
Cooking time 60mins
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.