You're halfway there- the weekend is in site, and those who are off work for Good Friday are preparing for a nice long Easter Weekend. What better way to celebrate the resurrection of Christ than with a fabulous meal and fellowship with the ones you love? Here's a nice healthy brunch recipe for Crab Quiche Florentine to enjoy while sipping a Blood Orange Mimosa.
Blood Red Oranges derive their rich color from anthocyanin, an important antioxidant that is protective against cancer. They are also a great source of Vitamin C, fiber and potassium an only 70 calories per fruit! One orange can provide 116% the daily value for Vitamin C- the primary water-soluble antioxidant in the body. Vitamin C is important for disarming free radicals and preventing damage both inside and outside cells (1) . Beyond their nutritive benefits, Blood Red Oranges provide a subtly sweet, slightly tangy flavor that offers a nice twist on the classic mimosa.
Enjoy a side salad & fresh fruit to add extra vitamins & minerals to your Easter Brunch meal!
Crab Quiche Florentine
- 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)
- 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.
- Preheat oven to 375°.
- 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.
- 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.
Yield: 6 Servings
- Calories: 248
- Fat: 7.7g
- Protein: 20.8g
- Carbohydrate: 23.2g
- Fiber: 2.6g
- Cholesterol: 55mg
Blood Orange Mimosas
- 1/2 cup fresh blood orange juice (about 4 oranges)
- 3 cups Champagne or sparkling wine, chilled
- 1 tablespoon Cointreau (orange-flavored liqueur)
- Strain juice through a sieve into a pitcher; add remaining ingredients. Serve immediately.
Serving Size: 3/4 cup
*Recipes taken from Cooking Light
1) Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.