Crab Florentine Quiche - cooking recipe

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)

Preparation

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 375 degrees F.
Coat a large nonstick skillet with cooking spray; place over medium-high heat.
Add onion; saute 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 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
Garnish with cherry tomatoes, if desired.