Spinach, caramelized onion, and tomato quiche

SmartPoints® value per serving
Total Time
1 hr 15 min
15 min
1 hr
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.


Olive oil

2 tsp, extra-virgin

Uncooked onion(s)

3 medium, chopped

Garlic clove(s)

2 medium clove(s), minced


1 tsp

Chopped frozen spinach

10 oz, thawed and squeezed dry

Pizza dough mix

10 oz, refrigerated

Fat free evaporated milk

¾ cup(s)


2 large, lightly beaten

Light sour cream

¼ cup(s)

Egg white(s)

1 large, lightly beaten

Kosher salt

¼ tsp

Ground nutmeg


Black pepper

tsp, freshly ground

Reduced-fat shredded Monterey Jack cheese

½ cup(s)

Fresh cherry tomato(es)

12 medium, halved


  1. 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.
  2. Preheat the oven to 350ºF. Spray a 9-inch pie plate with nonstick spray.
  3. 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.
  4. 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.


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.