Ingredients
-
1
-
-
3/4
-
8
-
1/2
-
4
-
-
1/8
-
1/8
-
1/8
-
1
-
1/2
-
-
-
Directions
Crab Florentine Quiche, From Cooking Light!, This stuff melts in your mouth! I happen to be partial to crabmeat and spinach so I especially enjoyed this recipe!, For a low fat recipe, this is quite good! Really not so much a quiche as a spinach/crabmeat pie I will probably make this again but will use a little less tarragon – the flavor was a little overpowering All in all, a keeper!
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Steps
|
1
Done
|
Unroll Dough, Separating Into Strips. |
|
2
Done
|
Working on a Flat Surface, Coil One Strip of Dough Around Itself in a Spiral Pattern. |
|
3
Done
|
Add Second Strip of Dough to the End of the First Strip, Pinching Ends Together to Seal; Continue Coiling Dough. |
|
4
Done
|
Repeat Procedure With Remaining Dough Strips. |
|
5
Done
|
Cover Dough With a Towel; Let Rest 20 Minutes. |
|
6
Done
|
Roll Dough Into a 13-Inch Circle; Fit Into a 9-Inch Pie Plate Coated With Cooking Spray. |
|
7
Done
|
Fold Edges Under; Flute. |
|
8
Done
|
Sprinkle Cheese Over Bottom of Crust. |
|
9
Done
|
Top With Crabmeat; Set Aside. |
|
10
Done
|
Preheat Oven to 375 Degrees F. |
|
11
Done
|
Coat a Large Nonstick Skillet With Cooking Spray; Place Over Medium-High Heat. |
|
12
Done
|
Add Onion; Saute 4 Minutes. |
|
13
Done
|
Add Spinach and Next 4 Ingredients (spinach Through Pepper); Cook 2 Minutes or Until Spinach Wilts. |
|
14
Done
|
Arrange Spinach Mixture Over Crabmeat. |
|
15
Done
|
Combine Milk and Egg Substitute; Stir Well With a Whisk. |
