SPINACH, CARAMELIZED ONION, AND TOMATO QUICHE

SPINACH, CARAMELIZED ONION, AND TOMATO QUICHE image

Yield 6 slice

Number Of Ingredients 14

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2 tsp. olive oil, extra-virgin
3 medium onions, chopped
2 cloves garlic cloves, minced (medium)
1 tsp sugar
10 oz. chopped frozen spinach, thawed and squeezed dry
10 oz pizza dough, refrigerated
3/4 cups fat-free evaporated milk
2 large eggs, lightly beaten
1/4 cup light sour cream
1 large egg white, lightly beaten
1/8 tsp. black pepper, freshly ground
1/8 tsp. ground nutmeg
1/2 cup shredded reduced-fat Monterey Jack cheese
12 medium cherry tomatoes, halved

Steps:

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray. Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges. Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper into a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Yields 1/6 quiche per serving.