Wednesday, April 4, 2012

Wine Down Wednesday

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) 


  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.

Nutritional Information

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)


  1. Strain juice through a sieve into a pitcher; add remaining ingredients. Serve immediately.

Nutritional Information  
Serving Size: 3/4 cup 
Calories: 103
Carbohydrate: 5g
*Recipes taken from Cooking Light 
1) Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.    


  1. "Crab Quiche Florentine " Rocks.
    I'll try it next weekend ... I am having some family coming over :)

    Kylie @

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