ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach, Caramelized Onion, and Feta Quiche

Yield 8 servings
To decrease fat, we've used 2 egg yolks and 5 egg whites in this quiche recipe. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don't develop a film).

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped onion
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups frozen Southern-style hash brown potatoes, thawed
  • 1 (11-ounce) can refrigerated soft breadstick dough
  • Cooking spray
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup fat-free milk
  • 3 large egg whites
  • 2 large eggs
  • 1 1/4 cups (5 ounces) crumbled feta cheese

Nutrition Information

  • calories 262
  • caloriesfromfat 29 %
  • fat 8.4 g
  • satfat 3.7 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 11.7 g
  • carbohydrate 35.3 g
  • fiber 2.4 g
  • cholesterol 72 mg
  • iron 2.5 mg
  • sodium 713 mg
  • calcium 188 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.

  3. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.

  4. Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350° for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.