Crab Florentine Quiche Recipes

CRAB FLORENTINE QUICHE

Steps:

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

K'S CRAB QUICHE FLORENTINE RECIPE

Steps:

• 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. FABULOUS!