There was a month in college where I became addicted to making quiches, no ingredient was safe and they were fooking delicious. Quiches of all types, flavors, lifestyles, quiches for any time of day or night, they were beautiful….. and massively fattening. When I finally had the courage to look up the nutrition stats I had to take a break and since then have been on the search for delicious and easier on the belt recipes.
- 3 cups chopped onion
- 1 teaspoon sugar (optional for the onions)
- 1/2 teaspoon salt
- 2 cups frozen Southern-style hash brown potatoes, thawed (optional, I opt out)
- 1 Low fat Pilsbury Crust
- Cooking spray
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup fat-free milk
- 3 large egg whites
- 2 large eggs
- 1 1/4 cups (5 ounces) crumbled feta cheese
Preheat oven to 350°.
Heat olive 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, and cook for 5 minutes or until lightly browned. Remove from heat.
Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350° for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.