Crab Quiche Florentine
| Yield: | 1 Servings |
| Categories: |
| 1 | cn | (7-ounce) refrigerated breadstick dough |
| Cooking spray | ||
| 3/4 | c | (3 ounces) grated Gruyere cheese |
| 8 | oz | Lump crabmeat, shell pieces removed and drained |
| 1/2 | c | Chopped onion |
| 4 | c | Coarsely chopped spinach |
| 1/8 | ts | Dried tarragon |
| 1/8 | ts | Old Bay seasoning |
| 1/8 | ts | Pepper |
| 1 | c | Evaporated skim milk |
| 1/2 | c | Egg substitute |
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