Crab Florentine Quiche Recipe

Name: Crab Florentine Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 ounce) can refrigerated bread dough; cooking spray; 3/4 cup grated gruyere cheese; 8 ounces lump crabmeat, shell pieces removed and drained; 1/2 cup chopped onion; 4 cups coarsely chopped spinach; dried tarragon; 1/8 teaspoon Old Bay Seasoning; 1/8 teaspoon ground nutmeg; 1/8 teaspoon pepper; 1 cup evaporated skim milk; 1/2 cup egg substitute; cherry tomatoes, quartered (optional)

Servings: persons

1 (7 ounce) can refrigerated bread dough
cooking spray
3/4 cup grated gruyere cheese
8 ounces lump crabmeat, shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely chopped spinach
dried tarragon
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup evaporated skim milk
1/2 cup egg substitute
cherry tomatoes, quartered (optional)

1
Unroll dough, separating into strips.
2
Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
3
Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
4
Repeat procedure with remaining dough strips.
5
Cover dough with a towel; let rest 20 minutes.
6
Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
7
Fold edges under; flute.
8
Sprinkle cheese over bottom of crust.
9
Top with crabmeat; set aside.
10
Preheat oven to 375 degrees F.
11
Coat a large nonstick skillet with cooking spray; place over medium-high heat.
12
Add onion; saute 4 minutes.
13
Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
14
Arrange spinach mixture over crabmeat.
15
Combine milk and egg substitute; stir well with a whisk.
16
Pour over spinach mixture.
17
Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
18
Garnish with cherry tomatoes, if desired.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (7 ounce) can refrigerated bread dough, cooking spray, 3/4 cup grated gruyere cheese, 8 ounces lump crabmeat, shell pieces removed and drained, and more.

Yes, Crab Florentine Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Florentine Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions