Spinach, Caramelized Onion, and Tomato Quiche
- Total Time
This quiche makes a hearty breakfast or can be served as a party appetizer. Enjoy it hot, cold, or at room temperature.
olive oil2 tsp, extra-virgin
uncooked onion(s)3 medium, chopped
garlic clove(s)2 clove(s), medium, minced
chopped frozen spinach10 oz, thawed and squeezed dry
pizza dough mix10 oz, refrigerated
fat free evaporated milk¾ cup(s)
egg(s)2 large, lightly beaten
light sour cream¼ cup(s)
egg white(s)1 large, lightly beaten
ground nutmeg⅛ tsp
black pepper⅛ tsp, freshly ground
reduced-fat shredded Monterey Jack cheese½ cup(s)
fresh cherry tomato(es)12 medium, halved
- Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes.
- Preheat the oven to 350ºF. Spray a 9-inch pie plate with nonstick spray.
- Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges.
- Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper in a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with the spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Yields 1/6 of quiche per serving.