Recipe - Caramelized-Onion Spinach And Bacon Quiche

1 cn Refrigerated pizza crust;
10ounce can
Cooking spray
10 ounce Frozen chopped spinach;
thawed, drained and
squeezed dry
One fourth cup Lowfat sour cream
2 tablespoon Minced shallots
1 cup Evaporated skim milk
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 lg Egg whites
1 lg Egg
Three fourths cup Caramelized onions; about 3
cups uncooked
1/3 cup Chopped canadian bacon
One fourth cup Shredded reducedfat
monterey jack cheese

1. Preheat oven to 350°.

2. Shape the dough into a 4inch circle; cover and let stand for 5 minutes.
Roll the dough into an 11inch circle on a lightly floured surface. Fit the
dough into a 3inch 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 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°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.

WW5 points.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, April 1998

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 18,
1998