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Crab Florentine Quiche: A Taste of the Coast

My grandmother, a woman whose kitchen always smelled of simmering possibilities, used to make a similar quiche every summer when we visited her cottage on Cape Cod. It wasn’t exactly this recipe, hers was a bit more rustic, with a buttery, crumbling crust and a generous hand with the sherry. But the essence was the same: sweet crab, earthy spinach, and the comforting warmth of a savory custard. Every bite was sunshine on a cloudy day, a reminder of family, and the salty tang of the sea air. This Crab Florentine Quiche brings back those beautiful memories every time I make it, and I hope it does the same for you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Pescatarian

Ingredients

1 (7 ounce) can refrigerated bread dough
Cooking spray
¾ cup grated gruyere cheese
8 ounces lump crabmeat, shell pieces removed and drained
½ cup chopped onion
4 cups coarsely chopped spinach
Dried tarragon
⅛ teaspoon Old Bay Seasoning
⅛ teaspoon ground nutmeg
⅛ teaspoon pepper
1 cup evaporated skim milk
½ cup egg substitute
Cherry tomatoes, quartered (optional)

Equipment Needed

9-inch pie plate
Large nonstick skillet
Whisk
Flat surface for rolling dough
Towel

Instructions

Preheat your oven to 375 degrees F (190 degrees C). This ensures the crust bakes evenly and the filling sets properly.
Unroll the bread dough and separate it into strips. Don’t worry if they aren’t perfectly even; this adds to the rustic charm.
On a lightly floured flat surface, coil one strip of dough around itself in a spiral pattern to begin forming the crust.
Add a second strip of dough to the end of the first strip, carefully pinching the ends together to seal the join. Continue coiling the dough.
Repeat this procedure with the remaining dough strips until you have one large coil. This creates a unique and flavorful crust with a slightly chewy texture.
Cover the coiled dough with a clean towel and let it rest for 20 minutes. This allows the gluten to relax, making it easier to roll out.
After resting, roll the dough into a 13-inch circle. Use a rolling pin and work from the center outwards, rotating the dough as you go.
Carefully fit the rolled dough into a 9-inch pie plate that has been coated with cooking spray. This prevents the crust from sticking.
Fold the edges of the dough under to create a neat rim, then flute the edges decoratively. This not only looks beautiful but also helps to strengthen the crust.
Sprinkle the ¾ cup of grated gruyere cheese evenly over the bottom of the crust. This creates a barrier that prevents the crust from becoming soggy and adds a delicious nutty flavor.
Top the cheese with the 8 ounces of lump crabmeat, ensuring it’s evenly distributed. Make sure to remove any shell fragments beforehand.
Coat a large nonstick skillet with cooking spray and place it over medium-high heat.
Add the ½ cup of chopped onion to the skillet and saute for 4 minutes, or until softened and translucent.
Add the 4 cups of coarsely chopped spinach, dried tarragon, ⅛ teaspoon of Old Bay Seasoning, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of pepper to the skillet.
Cook for 2 minutes, or until the spinach wilts. Stir constantly to prevent burning.
Arrange the spinach mixture evenly over the crabmeat in the pie crust.
In a separate bowl, combine the 1 cup of evaporated skim milk and ½ cup of egg substitute. Whisk well to ensure the mixture is smooth and homogenous.
Pour the milk and egg mixture evenly over the spinach and crabmeat in the pie crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, you can loosely cover the pie with foil for the last 15 minutes of baking.
Let the quiche stand for 10 minutes before slicing and serving. This allows the filling to set further and makes it easier to cut.
Garnish with quartered cherry tomatoes, if desired, for a pop of color and fresh flavor.

Expert Tips & Tricks

For a richer flavor: Consider using whole milk or half-and-half instead of evaporated skim milk.
Preventing a soggy crust: Blind bake the crust for 10 minutes before adding the filling. This means baking the crust partially before adding any filling.
Spice it up: Add a pinch of red pepper flakes to the spinach mixture for a little heat.
Make ahead: Assemble the quiche the day before and store it, covered, in the refrigerator. Bake as directed the next day, adding a few extra minutes to the baking time if necessary.
Even browning: Rotate the quiche halfway through baking to ensure even browning.
To avoid overbaking: Keep a close eye on the quiche during the last 15 minutes of baking. The filling should be set, but still slightly jiggly in the center. It will continue to set as it cools.

Serving & Storage Suggestions

Serve the Crab Florentine Quiche warm or at room temperature. It pairs beautifully with a crisp green salad or a light soup. For storage, cover leftover quiche tightly and refrigerate. It will last for up to 3 days in the refrigerator. You can reheat it gently in the oven or microwave. Freezing is not recommended as it can affect the texture of the filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	158.7 kcal	N/A
Calories from Fat	51 g	32%
Total Fat	5.7 g	8%
Saturated Fat	2.8 g	14%
Cholesterol	45.5 mg	15%
Sodium	290.5 mg	12%
Total Carbohydrate	7.5 g	2%
Dietary Fiber	0.7 g	2%
Sugars	5.7 g	N/A
Protein	18.9 g	37%

Variations & Substitutions

Gluten-free: Use a gluten-free pie crust or make your own using gluten-free flour.
Vegetarian: Omit the crabmeat and add more vegetables, such as mushrooms, bell peppers, or zucchini.
Dairy-free: Use a dairy-free cheese alternative and substitute the evaporated skim milk with coconut milk or almond milk.
Crustless Quiche: Skip the crust altogether for a lighter option. Simply grease the pie plate well and pour the filling directly into it.
Cheese variations: Substitute the gruyere cheese with cheddar, Swiss, or Monterey Jack.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, but be sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before using it.

Q: Can I use imitation crab meat?
A: While you can, the flavor and texture won’t be quite the same. Real lump crabmeat is highly recommended for the best results.

Q: How do I know when the quiche is done?
A: A knife inserted into the center should come out clean, or with just a few moist crumbs clinging to it. The filling should also be set around the edges, but still slightly jiggly in the center.

Q: Can I freeze this quiche?
A: Freezing is not recommended, as the texture of the filling can change and become watery upon thawing.

Q: Can I add other vegetables to the filling?
A: Absolutely! Feel free to experiment with other vegetables such as mushrooms, bell peppers, or asparagus. Just be sure to saute them before adding them to the filling.

Final Thoughts

I truly hope you enjoy this Crab Florentine Quiche as much as my family and I do. It’s a versatile dish that’s perfect for brunch, lunch, or a light dinner. Don’t be afraid to experiment with different ingredients and make it your own. And most importantly, have fun in the kitchen! I’d love to hear about your creations and any variations you come up with. Serve it with a chilled glass of white wine for a truly delightful experience. Happy cooking!

Crab Florentine Quiche Recipe