Monday, December 20, 2010

Christmas Brunch Idea....Spinach Quiche

Well, the snow has fallen, and boy is it cold! Still baking up a storm,trying to get my cookie trays ready for tomorrow and catching up on Hospice Scrapbooking before we go on Holiday.

The next few days I will be posting some good Holiday brunch ideas. This vegetarian quiche is so good I could eat the whole thing. Popeye would love it for sure and Olive, because she likes to stay so skinny will appreciate the fact that it is low-cal. You can also make it crustless.....

1 frozen pie crust
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 T. Dijon Mustard
1 cup skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
3 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/4 cup chopped sundried tomatoes, chopped
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

**Preheat oven to 350°.

** Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Add in sour cream, Dijon mustard, and spinach, mixing to combine.

**Place caramelized onions, cheese, and sundried tomatoes in bottom of crust

**Spoon the spinach mixture into prepared crust.

** Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set.

**Let quiche stand 10 minutes, before slicing.

0 Others Say::