Spinach, Caramelized Onion, and Feta Quiche

Spinach, Caramelized Onion, and Feta Quiche Recipe
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).


8 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

August 2000
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