Tuesday, April 17, 2012

Caramelized-Onion, Spinach, and Bacon Quiche

So the reviews for this on CL are 5 star. Except no one made it with Canadian Bacon and/or Jack Cheese.

I didn't read the reviews before showing this to D.

He made it. He said the pizza crust was a little unmanageable, but other than that he didn't mention any problems. It was setting when I got home from work. He looked a little like he didn't think it would set, but it did.

We both really liked the texture and the crust. But we thought the quiche needed a more salty flavor. The Canadian Bacon didn't have any salt (so it seemed), and the Jack Cheese was flavorless.
I suggested using some Parmesan Cheese. D suggested using bacon.

So I guess we have to make this again with our suggested changes, because we both really want to like it. We had with a salad with Sundried Tomato Vinaigrette.

We also used non-fat evaporated milk, because at the store we couldn't remember if that the ingredients called for full-fat or if we just didn't write down non-fat.

Caramelized-Onion, Spinach, and Bacon Quiche

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.

YIELD: 6 servings (serving size: 1 wedge)
COURSE: Appetizers, Main Dishes

1 (10-ounce) can refrigerated pizza crust
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

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.

Nutritional Information
Calories: 261; Calories from fat: 22%; Fat: 6.3g; Saturated fat: 2.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 0.9g; Protein: 12.6g; Carbohydrate: 35g; Fiber: 2.7g; Cholesterol: 50mg; Iron: 1.5mg; Sodium: 607mg; Calcium: 244mg

Cooking Light APRIL 1998

No comments: