Crab Quiche Florentine

Name: Crab Quiche Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 198 grams refrigerated breadstick dough; 0 teaspoons dried tarragon; 118 milliliters egg substitute; 237 milliliters evaporated skim milk; 0 teaspoons ground nutmeg; 85 grams 3/4 cup grated Gruyère cheese; 227 grams lump crabmeat, shell pieces removed and drained; 0 teaspoons Old Bay seasoning; 118 milliliters chopped onion; 0 teaspoons pepper; 946 milliliters coarsely chopped spinach

Crab Quiche Florentine requires about 45 minutes from start to finish. One portion of this dish contains about 19g of protein, 10g of fat, and a total of 251 calories. This recipe serves 6. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a pescatarian diet. A mixture of onion, gruyère cheese, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.

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Dough

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.

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Dough

Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

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Cooking Spray

Dough

Roll

Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.

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Crabmeat

Cheese

Crust

Preheat oven to 37

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Oven

Coat a large nonstick skillet with cooking spray; place over medium-high heat.

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Cooking Spray

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Frying Pan

Add onion; saut 4 minutes.

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Onion

Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.

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Crabmeat

Spinach

Pepper

Combine milk and egg substitute; stir well with a whisk.

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Egg Substitute

Milk

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Whisk

Pour over spinach mixture.

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Spinach

Bake at 375 for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.

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Oven

Knife

Garnish with cherry tomatoes, if desired.

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Cherry Tomato

Equipment

Ingredients

Servings:

198grams

refrigerated breadstick dough 0teaspoons

dried tarragon 118milliliters

egg substitute 237milliliters

evaporated skim milk 0teaspoons

ground nutmeg 85grams

3/4 cup grated Gruyère cheese 227grams

lump crabmeat, shell pieces removed and drained 0teaspoons

Old Bay seasoning 118milliliters

chopped onion 0teaspoons

pepper 946milliliters

coarsely chopped spinach

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.