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BRUNCH
& BREAKFAST MAIN DISHES:
Spinach, Caramelized Onion and
Feta Quiche
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Spinach,
Caramelized Onion and Feta Quiche |
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The salty feta
provides a sharp contrast to the sweet caramelized
onions...
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2
tsp |
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olive oil |
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3
cups |
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chopped onion |
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1
tsp |
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granulated sugar |
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½
tsp |
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salt |
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2
cups |
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frozen Southern-style hash brown
potatoes, thawed |
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One
11-ounce |
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can
refrigerated soft breadstick dough |
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10
ounce |
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package frozen chopped spinach, thawed,
drained, and squeezed dry |
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1
cup |
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fat-free milk |
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3
large |
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egg
whites |
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2
large |
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eggs |
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1¼
cups |
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(5
ounces) crumbled feta cheese |
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1 |
Preheat oven
to 350°F. Spray 10-inch pie plate with cooking
spray. |
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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. |
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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. |
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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. |
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5 |
Bake for 1
hour or until set, shielding crust with foil
after 50 minutes. Let stand 10 minutes before
serving. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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372.86 |
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Calories From Fat (26%) |
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97.44 |
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% Daily Value |
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Total Fat
11.41g |
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18% |
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Saturated Fat 5.33g |
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27% |
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Cholesterol
74.35mg |
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25% |
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Sodium
735.31mg |
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31% |
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Potassium
1691.62mg |
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48% |
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Carbohydrates
50.38g |
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17% |
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Dietary Fiber 12.77g |
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51% |
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Sugar 8.88g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
37.61g |
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Protein
25.30g |
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51% |
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WW Points 7.6 |
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Cooking Tips |
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*If you prefer a
mellower flavor, substitute Swiss or Gruyere for the
feta. |
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Recipe Source |
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Cooking Light |
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