Crab Florentine Quiche

• 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.

bread, cooking spray, grated gruyere cheese, lump crabmeat, onion, spinach, tarragon, bay seasoning, ground nutmeg, pepper, milk, egg substitute, cherry tomatoes

Taken from www.food.com/recipe/crab-florentine-quiche-25660 (may not work)