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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tip: Place the pie plate on a baking sheet in case the filling bubbles over. Ingredients:
1 (7-ounce) can refrigerated breadstick dough |
cooking spray |
3/4 cup (3 ounces) grated gruyère cheese |
8 ounces lump crabmeat, shell pieces removed and drained |
1/2 cup chopped onion |
4 cups coarsely chopped spinach |
1/8 teaspoon 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) |
Directions:
1. 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.
2. Preheat oven to 375°.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat.
4. Combine milk and egg substitute; stir well with a whisk. Pour over spinach mixture. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes. Garnish with cherry tomatoes, if desired.
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