Yield: 6 Servings
|1 can||Refrigerated pizza crust; 10-ounce can|
|10 ounces||Frozen chopped spinach; thawed, drained and squeezed dry|
|¼ cup||Low-fat sour cream|
|2 tablespoons||Minced shallots|
|1 cup||Evaporated skim milk|
|2 larges||Egg whites|
|¾ cup||Caramelized onions; about 3 cups uncooked|
|⅓ cup||Chopped canadian bacon|
|¼ cup||Shredded reduced-fat monterey jack cheese|
1. Preheat oven to 350°.
2. 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 3-inch pie plate coated with cooking spray, and flute.
3. 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 ⅓ 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°F for 45 minutes or until set. Let quiche stand 10 minutes.
Yield: 6 servings (serving size: 1 wedge).
Calories 261 (22% from fat); fat 6.3g (sat 2.3g, mono 2.1g, poly 0.9g); protein 12.6g; carbohydrate 35g; fiber 2.7g; cholesterol 50mg; iron 1.5mg; sodium 607mg; calcium 244mg.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, April 1998 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 18, 1998