Caramelized-Onion, Spinach, and Bacon Quiche

Caramelized-Onion, Spinach, and Bacon Quiche Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr
This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 22 %
Fat 6.3 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 12.6 g
Carbohydrate 35 g
Fiber 2.7 g
Cholesterol 50 mg
Iron 1.5 mg
Sodium 607 mg
Calcium 244 mg

Ingredients

1 (10-ounce) can refrigerated pizza crust
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

Preparation

Preheat oven to 350°.

Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.

Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

Greg Patent,

Cooking Light

April 1998
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