Crab Quiche Florentine

Ingredients

• 7 ounce breadstick dough refrigerated canned
• 0.1 teaspoon tarragon dried
• 0.5 cup egg substitute 
• 1 cup evaporated skim milk 
• 0.1 teaspoon nutmeg 
• 3 ounces gruyere cheese grated
• 8 ounces lump crab meat drained
• 0.1 teaspoon old bay seasoning 
• 0.5 cup onion chopped
• 0.1 teaspoon pepper 
• 4 cups pkt spinach coarsely chopped

Equipment

• frying pan
• oven
• knife
• whisk

Directions

1. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
2. 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.
3. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
4. Sprinkle cheese over bottom of crust. Top with crabmeat; set aside.
5. Preheat oven to 37
6. Coat a large nonstick skillet with cooking spray; place over medium-high heat.
7. Add onion; saut 4 minutes.
8. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
9. Combine milk and egg substitute; stir well with a whisk.
10. Pour over spinach mixture.
11. Bake at 375 for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
12. Garnish with cherry tomatoes, if desired.