Here’s a good recipe to get you out of all that heavy Holiday eating- caramelized onion, spinach and feta quiche! A very light and healthy dish. This recipe actually comes from my Cooking Light Cookbook. Let me tell you something most people don’t even think about when they look at such magazines. Their recipes are not necessarily healthy just because their light. This recipe happens to be both : ) I know, I know… this coming from the woman who eats four cookies with her coffee for breakfast. Righhhhhht. Well, believe it or not, I did study nutrition at college… but that’s a whole different story. Point is- this is HEALTHY. Yay!
And it is actually an easy recipe to throw together. The quiche I made in the photo is slightly different than the version in the recipe. Since I am operating out of Germany and have little access to American groceries… I had to make my own crust rather than purchase Pilsbury refrigerated bread dough. I also couldn’t find any frozen hash browns so I swapped them out for some sweet potatoes. Which was fine by me because I love sweet potatoes : ) I left the recipe written as it was intended to be without my slight alterations. I think the book’s recipe makes for a easier meal to throw together.
This quiche is an overload of protein. And I promise, you won’t even miss the egg yolks. And if you don’t like feta, feel free to swap it out for some gruyere or whatever cheese is your personal preference. Quiche’s are so adaptable, that’s why I love them so much. A few months ago I made another spinach quiche, but this one was crustless and a base recipe that you can adapt to your own taste. AND it was prepared in the food processor! This quiche isn’t quite as simple as that one, but it has a greater depth of flavor.
- 2 tsp olive oil
- 3 cups chopped onions
- 1 tsp sugar
- ½ tsp salt
- 2 cups frozen hash brown potatoes, thawed
- 1 (11 oz) can refrigerated soft breadstick dough (such as Pilsbury)
- cooking spray
- 1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup fat free milk
- 3 large egg whites
- 2 large whole eggs
- 1¼ cups (5 oz) crumbled feta cheese
- Heat 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; cook for 5 minutes or until lightly browned. Remove from heat and set aside to cool.
- Preheat oven to 350 degrees F.
- 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, pinching ends together to seal. Continue coiling dough. Repeat procedure with remaining strips. Cover and let the dough rest for 10 minutes. Roll the dough into a 12 inch circle; fit into a 10 inch deep dish pie plate coated with cooking spray.
- Spread potato mixture in bottom of prepared crust, and top with chopped spinach.
- Combine the milk, egg whites, eggs, and feta cheese in small bowl. Pour egg mixture over spinach. Bake at 350 degrees for 1 hour or until quiche is set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.