Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Greg Patent
Recipe by Cooking Light April 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

261 calories; calories from fat 22%; fat 6.3g; saturated fat 2.3g; mono fat 2.1g; poly fat 0.9g; protein 12.6g; carbohydrates 35g; fiber 2.7g; cholesterol 50mg; iron 1.5mg; sodium 607mg; calcium 244mg.
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