Crab Florentine Quiche

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From cooking light!!

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Steps

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Unroll dough , separating into strips.

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Working on a flat surface , coil one strip of dough around itself in a spiral pattern.

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Add second strip of dough to the end of the first strip , pinching ends together to seal.

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Continue coiling dough.

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Repeat procedure with remaining dough strips.

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Cover dough with a towel.

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Let rest 20 minutes.

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Roll dough into a 13-inch circle.

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Fit into a 9-inch pie plate coated with cooking spray.

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Fold edges under.

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Flute.

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Sprinkle cheese over bottom of crust.

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Top with crabmeat.

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Set aside.

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Preheat oven to 375 degrees f.

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Coat a large nonstick skillet with cooking spray.

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Place over medium-high heat.

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Add onion.

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Saute 4 minutes.

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Add spinach and next 4 ingredients.

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Cook 2 minutes or until spinach wilts.

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Arrange spinach mixture over crabmeat.

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Combine milk and egg substitute.

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Stir well with a whisk.

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Pour over spinach mixture.

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Bake at 375 degrees f for 45 minutes or until a knife inserted in center comes out clean.

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Let stand 10 minutes.

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Garnish .

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Ingredients

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refrigerated bread dough, cooking spray, gruyere cheese, lump crabmeat, onion, spinach, dried tarragon, old bay seasoning, ground nutmeg, pepper, evaporated skim milk, egg substitute, cherry tomatoes