K's Crab Quiche Florentine

By calypan

My whole family really enjoyed this! Simple to put together and re-heats well if there are any leftovers - which is highly unlikely cuz it's so good!

Ingredients

• 1/2 Pillsbury Pie Crust package
• 8 ounces lump crabmeat
• 1/2 cup onion, chopped
• 3/4 cup (3-ounces) shredded Swiss/Gruyere cheese (or whatever cheese you prefer)
• 4 cups fresh spinach, coarsely chopped
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon Old Bay
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 cup reduced fat milk
• 1/2 cup egg substitute

Preparation

Step 1

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!