This lightened-up Spinach Caramelized Onion and Feta Quiche recipe is made with spinach, breadstick dough, hash browns and feta cheese!
I’ve always thought of quiche as a lovely meal for brunch. Pair it with a side salad and a glass of crisp, white wine and you are one lucky diner! That’s certainly what you can do with this spinach, caramelized onion and feta quiche. You know what’s another great idea? Have it for dinner too. Quiche is a wonderful, light dinner (especially in the summertime).
Ingredients needed:
- olive oil
- onion
- granulated white sugar
- salt
- frozen hash brown potatoes
- refrigerated soft breadstick dough
- frozen chopped spinach
- nonfat milk
- egg whites
- eggs
- crumbled feta cheese
How to make a Spinach Caramelized Onion and Feta Quiche:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 350°F. Spray a 10-inch pie plate with cooking spray.
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Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, sugar and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in the potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.
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Unroll the 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 the procedure with the remaining dough strips. Cover and let the dough rest for 10 minutes. Roll the dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
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Spread the onion/potato mixture in the bottom of the prepared crust, and top with spinach.
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In a medium bowl, combine the milk, egg whites, eggs and cheese; pour the milk mixture over the spinach.
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Bake for 1 hour or until set, shielding the crust with foil after 50 minutes.
Let the quiche stand for 10 minutes before serving.
Then slice, and serve. The breadstick dough is an excellent choice for a crust. It’s so easy to use, and it’s tasty too. If you prefer a more mellow flavor, substitute Swiss or Gruyere cheese for the feta cheese. Leftovers of this quiche eaten a day or two later will be perfect too. Enjoy!
Recipes Using Caramelized Onions:
- Caramelized Onion and Horseradish Mashed Potatoes
- Cranberry Caramelized Onion Cheese Spread
- Caramelized Onion Dip
- Caramelized Onion Soup with Cider Syrup
- Crostini with Gorgonzola, Caramelized Onions and Fig Jam
Spinach, Caramelized Onion and Feta Quiche
Ingredients
- 2 teaspoons olive oil
- 3 cups chopped onion
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- 2 cups frozen Southern-style hash brown potatoes, thawed
- One 11-ounce can refrigerated soft breadstick dough
- One 10-ounce package frozen chopped spinach (thawed, drained, and squeezed dry)
- 1 cup nonfat milk
- 3 large egg whites
- 2 large eggs
- 1¼ cups (5-ounces) crumbled feta cheese
Instructions
- Preheat the oven to 350°F. Spray a 10-inch pie plate with cooking spray.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, sugar and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in the potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.
- Unroll the 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 the procedure with the remaining dough strips. Cover and let the dough rest for 10 minutes. Roll the dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
- Spread the onion/potato mixture in the bottom of the prepared crust, and top with spinach.
- In a medium bowl, combine the milk, egg whites, eggs and cheese; pour the milk mixture over the spinach.
- Bake for 1 hour or until set, shielding the crust with foil after 50 minutes. Let it stand for 10 minutes before serving.
Notes
- If you prefer a more mellow flavor, substitute Swiss or Gruyere for the feta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
