Copied from the original post - since everyone is talking about it....It took me a while to find it, but I did - I went looking for it because I had missed it the first time around.
Here's another one that I have not tried yet......but plan to.....we really need to start eating lower fat here. I'll let you know when I make this, if you want to wait for a review.
* Exported from MasterCook *
Crab Quiche Florentine
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dec '96 Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
3/4 cup (3 ounces) grated Gruyère cheese
8 ounces lump crabmeat -- shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely chopped spinach
1/8 teaspoon 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 (7-ounce) can refrigerated breadstick dough
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 375º.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 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 375º for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.
Source:
"Cooking Light, December 1996, p.101"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 257 Calories; 9g Fat (33.1% calories from fat); 20g Protein; 23g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 508mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Suggested Wine: Sauvignon Blanc
NOTES : Place the pie plate on a baking sheet in case the filling bubbles over.
Ham-and-Cheese Quiche:
Substitute Swiss cheese for Gruyère cheese and 3/4 cup chopped reduced-fat, low-salt ham (about 1/4 pound) for crabmeat. Omit spinach, tarragon, Old Bay seasoning, and nutmeg; add 1/8 teaspoon salt. Cook ham, onion, salt, and pepper 4 minutes in a skillet coated with cooking spray. Proceed with directions above.
Here's another one that I have not tried yet......but plan to.....we really need to start eating lower fat here. I'll let you know when I make this, if you want to wait for a review.
* Exported from MasterCook *
Crab Quiche Florentine
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dec '96 Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
3/4 cup (3 ounces) grated Gruyère cheese
8 ounces lump crabmeat -- shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely chopped spinach
1/8 teaspoon 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 (7-ounce) can refrigerated breadstick dough
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 375º.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 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 375º for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.
Source:
"Cooking Light, December 1996, p.101"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 257 Calories; 9g Fat (33.1% calories from fat); 20g Protein; 23g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 508mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Suggested Wine: Sauvignon Blanc
NOTES : Place the pie plate on a baking sheet in case the filling bubbles over.
Ham-and-Cheese Quiche:
Substitute Swiss cheese for Gruyère cheese and 3/4 cup chopped reduced-fat, low-salt ham (about 1/4 pound) for crabmeat. Omit spinach, tarragon, Old Bay seasoning, and nutmeg; add 1/8 teaspoon salt. Cook ham, onion, salt, and pepper 4 minutes in a skillet coated with cooking spray. Proceed with directions above.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.