Spinach, Caramelized Onion, and Feta Quiche

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).

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.7g
  • Carbohydrate: 35.3g
  • Fiber: 2.4g
  • Cholesterol: 72mg
  • Iron: 2.5mg
  • Sodium: 713mg
  • Calcium: 188mg

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

Preparation

  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.
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