Zutaten für Crab Florentine Quiche
- Refrigerated Bread Dough
- Cooking Spray
- Gruyere Cheese
- Lump Crabmeat
- 1/2 cup chopped yellow onion
- 10 ounces fresh spinach
- Dried Tarragon
- Old Bay Seasoning
- Ground Nutmeg
- 1/4 teaspoon black pepper
- Evaporated Skim Milk
- 2 large eggs
- Fresh cherry tomatoes (optional, for garnish)
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Zubereitung von Crab Florentine Quiche
- Unroll 1 (14.1 ounce) package of refrigerated pie crusts, separating into 4 strips.
- On a lightly floured surface, coil one strip of dough around itself in a spiral, pinching the end to seal.
- Add the next strip to the end of the first, pinching to seal. Continue coiling all 4 strips.
- Cover the coiled dough with a clean kitchen towel and let rest for 20 minutes.
- Roll the dough into a 13-inch circle.
- Fit the dough into a 9-inch pie plate coated with cooking spray. Fold and crimp the edges.
- Sprinkle 1/2 cup shredded Gruyère cheese over the bottom of the crust.
- Top with 1 1/2 cups lump crab meat.
- Set aside.
- Preheat oven to 375°F (190°C).
- Coat a large nonstick skillet with cooking spray and place over medium-high heat.
- Add 1/2 cup chopped yellow onion and sauté for 4 minutes.
- Add 10 ounces fresh spinach, 1/4 cup chopped fresh basil, 2 cloves minced garlic, and 1/4 teaspoon salt. Cook for 2 minutes, or until spinach wilts.
- Spread the spinach mixture evenly over the crabmeat in the pie crust.
- In a medium bowl, whisk together 2 large eggs, 1 cup milk, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the spinach mixture.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
- Let stand for 10 minutes before slicing and serving.
- Garnish with fresh cherry tomatoes, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
14g
Carbs
2g
