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Spinach, caramelized onion, & tomato quiche

Spinach, caramelized onion, & tomato quiche

8
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Moderate
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 15 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. The hint of sugar in the onions makes caramelizing them a breeze and saves a lot of cook time. Serve with a side of grilled asparagus or a crisp and peppery arugula salad for a full meal. Turn this in to a wonderful party appetizer by baking it in a square dish and cutting planks for easy pick-up.

Ingredients

Cooking spray

4 spray(s)

Olive oil

2 tsp

Onion

3 medium, chopped

Garlic

2 clove(s), minced

Sugar

1 tsp

Chopped frozen spinach

10 oz, thawed and squeezed dry

Pizza dough mix

10 oz, refrigerated

Egg

2 large egg(s), lightly beaten

Egg whites

1 large, lightly beaten

Fat free evaporated milk

¾ cup(s)

Light sour cream

¼ cup(s)

Kosher salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Ground nutmeg

⅛ tsp

Reduced fat shredded Monterey Jack cheese

½ cup(s)

Cherry tomatoes

12 medium, halved or left whole

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Swirl in oil, then add onions, garlic, and sugar. Cook, stirring occasionally, until onions are lightly golden, about 8 minutes. Add spinach and cook 2 minutes longer. Let cool 10 minutes.
  2. Preheat oven to 350°F. Then spray a 9-inch pie plate with nonstick spray.
  3. On a lightly floured work surface, shape dough into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll dough to an 11-inch circle. Into pie plate, fit dough and flute edges.
  4. In a medium bowl, whisk eggs and egg white. Whisk in milk, sour cream, salt, black pepper, and nutmeg. Sprinkle Monterey Jack over bottom of pie crust. Top evenly with spinach mixture, then pour in egg mixture. On top of quiche, arrange tomato halves, cut side up, or whole tomatoes. On a baking sheet, place quiche and bake until center is just set, 45 to 55 minutes. Let cool 10 minutes before cutting. Serve hot or at room temperature.
  5. Serving size: 1/6 of quiche

Notes

Quiche, a staple of the Alsace-Lorraine region of France, was so popular in the United States in the early eighties that it spawned a 1982 satirical book on male masculinity called Real Men Don’t Eat Quiche. Yet few men—or women, for that matter—can resist this savory tart, as colorful as it is flavorful.

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