Crab Florentine Quiche Recipe

Overview:

Indulge in the delightful flavors of the sea with our Crab Florentine Quiche recipe. Perfect for breakfast, lunch, or a savory snack, this quiche combines the richness of lump crabmeat with the earthy goodness of spinach, all nestled in a flaky crust and topped with a sprinkle of gruyere cheese. Bursting with flavor and easy to make, it’s a surefire way to impress your family and friends.

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients:

1 9-inch pie crust (store-bought or homemade)
3/4 cup grated gruyere cheese
8 ounces lump crabmeat, drained
1/2 cup diced onion
4 cups fresh spinach
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 cup egg substitute
1 cup milk
Cherry tomatoes for garnish (optional)

Nutrition Facts (per serving):

Calories: 158.7
Fat: 5.7g
Saturated Fat: 2.8g
Cholesterol: 45.5mg
Sodium: 290.5mg
Carbohydrates: 7.5g
Fiber: 0.7g
Sugar: 5.7g
Protein: 18.9g

Instructions:

Prepare the Dough: Unroll the pie dough and separate it into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add the second strip of dough to the end of the first strip, pinching the ends together to seal. Continue coiling the dough until all strips are used. Cover the dough with a towel and let it rest for 20 minutes.
Roll out the Crust: After resting, roll the dough into a 13-inch circle. Carefully fit it into a 9-inch pie plate coated with cooking spray. Fold the edges under and flute them for a decorative finish.
Layer the Ingredients: Sprinkle the grated gruyere cheese over the bottom of the crust. Top with the lump crabmeat and set aside.
Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when the quiche is assembled.
Prepare the Filling: In a large nonstick skillet coated with cooking spray, sauté the diced onion over medium-high heat for about 4 minutes until translucent. Add the fresh spinach, dried tarragon, ground nutmeg, and black pepper. Cook for an additional 2 minutes or until the spinach wilts.
Assemble the Quiche: Arrange the sautéed spinach mixture evenly over the crabmeat in the pie crust.
Prepare the Custard: In a mixing bowl, combine the egg substitute and milk. Stir well with a whisk until fully incorporated. Pour this custard mixture over the spinach layer in the pie crust.
Bake: Place the quiche in the preheated oven and bake at 375°F (190°C) for 45 minutes or until a knife inserted in the center comes out clean.
Rest and Garnish: Once baked, let the quiche stand for 10 minutes before slicing. Garnish with cherry tomatoes, if desired, for a pop of color and freshness.

Serving Suggestions:

This Crab Florentine Quiche is best served warm, either as a main dish accompanied by a crisp green salad or as part of a brunch spread alongside fresh fruit and pastries. Pair it with a glass of chilled white wine or your favorite brunch cocktail for a truly indulgent experience.

Tips:

For added convenience, you can use store-bought pie crust, but feel free to make your own for a homemade touch.
Be sure to drain the lump crabmeat thoroughly to remove any excess moisture and prevent the quiche from becoming too watery.
Customize the quiche by adding your favorite ingredients such as cooked bacon, diced bell peppers, or mushrooms.
To make this recipe even quicker, you can prepare the pie crust and filling the night before and assemble and bake the quiche in the morning.
Leftovers can be refrigerated and reheated gently in the oven or microwave for a quick and satisfying meal.

Conclusion:

With its flaky crust, creamy custard filling, and savory crab and spinach layers, this Crab Florentine Quiche is a true crowd-pleaser. Whether enjoyed for breakfast, lunch, or dinner, it’s a versatile dish that’s sure to become a favorite in your recipe repertoire. So why wait? Gather your ingredients and treat yourself to a slice of indulgence today! 🦀🥧