Spinach, caramelised onion and tomato quiche
9
Points®
Total time: 6 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This quiche is sure to be a show-stopper with the intricate circular tomato topping. Make it the star of your next brunch! The short 20 minutes or prep time produce a veggie-filled dish you can enjoy it hot, cold, or at room temperature. The pizza dough crust is a great time saver and really anchors the quiche. Serve with a side of grilled asparagus or a crisp and peppery eggplant salad for a full meal. Turn this into a wonderful party appetiser by baking it in a square dish and cutting planks for easy pick-up.
Ingredients
Fresh pizza dough
250 g
Olive oil
1 tsp
Brown onion
2 medium, roughly chopped
Garlic
2 clove(s), crushed
White sugar
1 tsp
Cooked frozen spinach
250 g, chopped
Egg(s)
2 medium
Egg white
1 medium
Reduced-fat evaporated milk
½ cup(s), (125ml)
Light sour cream
¼ cup(s), (60ml)
Ground nutmeg
⅛ tsp
Extra light cheddar cheese
⅓ cup(s), grated, (60g)
Cherry tomatoes
12 individual
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 170°C. Lightly spray a 20cm cake tin with oil. Prepare dough as per packet instructions. Roll dough into a 30cm circle on a lightly floured surface. Place into prepared cake tin so edges fall just on top of tin.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic and sugar, stirring occasionally, for around 8 minutes or until onions are light golden. Add spinach and cook stirring for 2 minutes. Season with salt and pepper. Remove from heat and set aside to cool.
3
Whisk eggs and egg white in a medium bowl. Whisk in milk, sour cream, nutmeg and season with salt and pepper. Sprinkle cheese evenly over dough. Top evenly with spinach mixture, then pour in egg mixture. Arrange tomatoes cut side up on top of egg mixture. Place quiche onto a baking tray and transfer to oven. Bake for 40 minutes or until centre is set. Let stand for 10 minutes before serving
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