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).
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
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.
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.
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.
I agree with other reviewers that this recipe needs some tweaks. My biggest complaint about it was the crust. The breadstick crust would not roll out large enough and it gave the dish a sweet flavor that I didn't like. If I were to make it again I would use either pizza crust or pie crust. I thought the crust ended up so thick and doughy that it took over the quiche.
I also used fresh spinach when I made it because I personally think that fresh tastes better. I just wilted it in the pan before I added it to the quiche. I also added some ham because I wanted meat in the quiche too.
The feta and caramelized onions added great flavor!
This is a good *idea* for a recipe, but needs a lot of tweaks. I skipped the hash browns & the breadstick crust, opting for a regular Pillsbury crust. Less hassle, fewer calories, and tastier. I also omitted the sugar from the onions--they caramelize just fine without. I did use 4 whole eggs vs. more whites--those are calories I can live with, and I hate the waste. I mixed half the cheese in and sprinkled the rest on top. The result was great, but probably not that similar to the original recipe.
This is really good if you make some changes. First, use a pre-made or homemade pie crust. The breadstick "crust" just never works. Second, it's a lot of work and mess to use frozen spinach. I just use fresh and wilt it over medium heat on the stove in a little olive oil. Finally, I substitute evaporated skim milk for the regular milk.
This recipe was great & I'm usually not a quiche fan. I modified it by using traditional hash browns instead of Southern style and I used a pre-made pie crust instead of the french bread. I also doubled the eggs & cheese and made 2. The BF and I ate almost a whole one by ourselves!!
Nice to make ahead for lunch. Feels very balanced too, vegetables, carbs and protein all together and doesn't feel heavy like many quiches. I also used a 9" prepared crust so I reduced onions to 2 cups, 3/4 cup milk, only 4 egg whites and 2 yolks, kept everything else the same although the hashbrowns didn't specify if the volume was b/f or after thawing, I used before. It just fit into the crust and cooked in about 40 minutes. I don't understand those who said it was bland. Definitely follow the instructions! After I squeezed out the spinach it was just a handful in volume, if you use fresh blanch it first. Carmelizing the onions adds a lot of flavor so don't be tempted to just cook them through. Also don't use sweet onions like vidalias or it might be too sweet. If you go with a cheese other than feta either replace it with another salty cheese, or add salt to the milk.
I read the previous reviews, and based on the concerns of others who said it was bland, I added a bit of garlic and white cooking wine with about 5 minutes left in the carmelization process. I think that really stepped the filling up, and it tasted delicious. As for the crust, I would skip it and use a pie crust. I thought it was pretty thick and chewy. With a pie crust and the two additions to the onions, I think this recipe would be outstanding.
This quiche was outstanding. My whole family loved it, and I would not hesitate to make it for guests or a fancy brunch. I followed the recipe exactly, except that I used a premade pie crust instead of the bread sticks. Read the label; the pie crust had fewer calories per serving than the breadstick dough! And it was so much easier. The onions took about 1/2 hour to carmelize, and in that time, I prepared the other ingredients and lit the oven. Once the onions were done, it was only a minute to put it together. It baked up perfectly in an hour. I used a stoneware pie dish and the crust was perfect. Another suggestion; to further reduce fat and calories, bake it without a crust. The potatoes make a nice bottom layer.
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