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

Ingredients
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

Preparation
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

Double-Cheese Meat Loaf

I had to wait for left-overs to decide on this one. Like most meat loaves, there was no overwhelming wow factor to this. It is just a basic meat loaf. But left-overs, it was pretty good.

I made it. It was really easy. The hardest part was that our meat loaf pan was flaking metal, so we just put it in a pan and made it free form.

Overall, it was good and I would have again.

Double-Cheese Meat Loaf

Yield: 6 servings (serving size: 2 slices)

Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef (used 1 lbs)
1/2 pound lean ground pork (used .5 lbs)
1/2 pound lean ground veal (didn't use)

Preheat oven to 375°.

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan, and cut into 12 slices.

Note: Substitute lean ground beef for the ground veal and pork, if desired.

CALORIES 329 (38% from fat); FAT 13.9g (sat 5.6g,mono 5.3g,poly 1.2g); IRON 2.4mg; CHOLESTEROL 133mg; CALCIUM 196mg; CARBOHYDRATE 15.1g; SODIUM 801mg; PROTEIN 33.8g; FIBER 1g

Cooking Light, SEPTEMBER 1998