Title: Crab Quiche Florentine
Categories: None
Yield: 1 Servings

1 cn (7-ounce) refrigerated
-breadstick dough
Cooking spray
3/4 c (3 ounces) grated Gruyere
-cheese
8 oz Lump crabmeat, shell pieces
-removed and drained
1/2 c Chopped onion
4 c Coarsely chopped spinach
1/8 ts Dried tarragon
1/8 ts Old Bay seasoning
1/8 ts Pepper
1 c Evaporated skim milk
1/2 c Egg substitute

~ Cooking Light magazine Nov/Dec '96

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 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.

2. Preheat over to 375 degrees.

3. Coat a large nonstick skillet with cooking spray; place over medium-high
heat. Add onion; saute 4 minutes. Add spinach and next 4 ingredients
(spinach through pepper); cook 2 minutes or until spinach wilts. Arrange
spinach mixture over crabmeat.

4. Combine milk and egg substitute; stir well with a whisk. Pour over
spinach mixture. Bake at 375 degrees for 45 minutes or until a knife
inserted in center comes out clean; let stand 10 minutes. Garnish with
cherry tomatoes, if desired. Yield: 6 servings.

Calories 248 (29%) from fat); Fat 7.7g (sat 3.7 g., mono 2.1, poly 1.4g);
Protein 20.8 g; Carb 23.2 g; Fiber 2.6g; Chol 55 mg; Iron 1.9 mg; Sodium
556 mg; Calc 354 mg.
Posted to Digest eat-lf.v096.n254

From: Janice Force

Date: Mon, 23 Dec 1996 16:15:28 -0500 (EST)