Spinach, caramelized onion, & tomato quiche
8
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • 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 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 (Vitamins A & D added)
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
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