Spinach Caramelized Onion and Feta Quiche
This Spinach Caramelized Onion and Feta Quiche is flavorful, easy to prepare, and perfect for brunch or a light dinner!
Equipment
- Skillet
- Mixing Bowl
- 9-inch Pie Dish
- Whisk
- Oven
Ingredients
- 2 teaspoons olive oil for sautéing the onions
- 3 cups chopped onion
- 1 teaspoon granulated white sugar to enhance sweetness
- salt to taste
- 2 cups frozen Southern-style hash brown potatoes thawed
- 1 can refrigerated soft breadstick dough 11-ounce can, for crust
- 10 ounces frozen chopped spinach thawed, drained and squeezed dry
- 1 cup nonfat milk for creamy filling
- 3 large egg whites lightens the quiche
- 2 large eggs provides richness and structure
- 1 1/2 cups crumbled feta cheese about 5 ounces, tangy cheese
Instructions
Prepare the Onions
- In a skillet over medium heat, add 2 teaspoons of olive oil. Once heated, add 3 cups of chopped onions and sauté until they begin to soften. Sprinkle in 1 teaspoon of granulated white sugar to help with the caramelization process. Stir frequently, allowing the onions to turn a rich golden brown, about 15-20 minutes. Once done, set them aside to cool slightly.
Prepare the Hash Brown Crust
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine 2 cups of thawed Southern-style hash brown potatoes with a pinch of salt. Press the mixture into the bottom and up the sides of a greased 9-inch pie dish to form a crust. Bake in the preheated oven for about 20 minutes or until golden brown. Remove from the oven and let it cool slightly.
Combine the Filling Ingredients
- In a large mixing bowl, whisk together 1 cup of nonfat milk, 3 large egg whites, and 2 large eggs until well combined. Fold in the thawed, drained, and squeezed dry 10-ounce package of frozen chopped spinach, the caramelized onions, and 1 1/2 cups of crumbled feta cheese. Mix until everything is evenly distributed.
Assemble the Quiche
- Pour the filling mixture over the baked hash brown crust, ensuring it’s evenly spread out. The filling should sit just below the edge of the crust.
Bake the Quiche
- Place the assembled quiche back in the oven and bake for 30-35 minutes, or until the filling is set and lightly golden on top. You can check for doneness by inserting a knife into the center; it should come out clean.
Cool and Serve
- Once baked, remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This resting period helps the filling set further, making it easier to cut clean slices. Serve warm or at room temperature.
Notes
- Ensure spinach is thoroughly drained and squeezed dry to avoid a watery quiche.
- Bake the hash brown crust until golden brown to prevent sogginess.
- Cover the quiche loosely with foil if browning too quickly during baking.
- For a firmer filling, add an extra egg or reduce milk slightly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.