CrablQuiche Florentine

By Texaschef11

Ingredients

• * 1 (7-ounce) can refrigerated breadstick dough
• * Cooking spray
• * 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 evaporated skim milk
• * 1/2 cup egg substitute
• * Cherry tomatoes, quartered (optional)

Preparation

Step 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 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 nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); 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. Garnish with cherry tomatoes, if desired.