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Crab Florentine Quiche

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“From Cooking Light!”
1hr 30mins

Ingredients Nutrition


  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.

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