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.
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
How to Make It
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.
This would be great for a brunch but I served it for dinner. I used a pie crust to save on time and because it was what I had on hand. Next time, I would pre-bake the pie crust for 10 minutes, then add the filling. I also steamed my own spinach, squeezed it dry and chopped it up. I also used cheddar because that was all I had. This was really good (though DD wouldn't eat the spinach part). A little time consuming on a weeknight but once it is in the oven, you have time to clean the mess and then when dinner is over, very few dishes to manage. Next time, I will add about 10 more minutes to the baking time. We had a simple fruit salad along side.
I only had one onion and fresh spinach on hand, so I carmelized the one chopped onion and wilted the spinach with the onion the last minute on the stove. I also used a refrigerated pie crust roll for the base instead of using pizza crust. Otherwise, I followed the recipe as is. It tasted great, and everyone came back for a second slice!
I really liked this recipe. I substituted fresh pizza dough from Trader Joe's for canned dough. it was a little hard to work with, and I did have shrinkage problems, but will try again.
I also pretty much doubled the Canadian Bacon... I used 99% fat free, so I wasn't worried about fat. And also substituted Non-Fat Greek Yogurt for Sour Cream. Which seems to work fine.
Next time I'll try using fresh spinach, and cooking it down before adding. I find that's easier than draining frozen spinach. I might add an egg too.
This was better than I expected it to be. Though a few problems when making it; 1st my can pizza crust kept shrinking before I could put the filling in, 2nd my personal preference, it needed a tad bit more salt and 3rd a lot of the egg filling spilled over while baking. With that said, all of my issues could be fixed; use my own pizza crust recipe, add a little more salt and use a deep dish pie plate. I didn't miss the pie crust in this quiche at all and it definitely was more quiche than pizza tasting.
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