Caramelized Onion Broccoli Quiche Recipe

Caramelized Onion Broccoli Quiche Recipe
Caramelized Onion Broccoli Quiche Recipe photo by Taste of Home
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Caramelized Onion Broccoli Quiche Recipe

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This is a wonderful for brunch or for supper, paired with a green salad. The combination of broccoli, sweet onions and feta cheese is truly delicious. -Kim Pettipas of Oromocto, New Brunswick
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 50 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 50 min. + standing

Ingredients

  • 3 cups sliced sweet onions
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 eggs
  • 2 egg whites
  • 3/4 cup fat-free milk

Directions

In a large nonstick skillet, cook the onions, sugar and salt in oil over low heat for 40 min or until onions are softened and liquid has evaporated. Turn heat to medium-low; add hash browns. Cook 8-10 minutes longer or until potatoes are golden. Remove from heat and set aside.
To make crust, unroll breadstick dough onto a lightly floured surface and separate into strips. Pinch several bread-sticks together, end to end, forming a rope. Holding one end of rope, loosely coil dough to form a circle. Add remaining breadsticks to coil, one at a time, pinching ends together. Tuck end under; pinch to seal. Cover and let rest for 10 min. Roll into a 10-1/2-in. to 11-in. circle. Transfer to an ungreased 9-in. pie plate. Spoon onion mixture into crust. Top with broccoli and cheese.
In a bowl, whisk together eggs, egg whites and milk; pour over cheese (pie plate will be full). Bake 350° for 40 minutes. Cover edges with foil. Bake 10-12 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Editor's Note: This recipe was tested with Pillsbury refrigerated breadsticks.
Originally published as Caramelized Onion Broccoli Quiche in Light & Tasty June/July 2004, p39

Nutritional Facts

1 piece: 365 calories, 12g fat (5g saturated fat), 94mg cholesterol, 928mg sodium, 50g carbohydrate (0 sugars, 5g fiber), 14g protein.

  • 3 cups sliced sweet onions
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 eggs
  • 2 egg whites
  • 3/4 cup fat-free milk
  1. In a large nonstick skillet, cook the onions, sugar and salt in oil over low heat for 40 min or until onions are softened and liquid has evaporated. Turn heat to medium-low; add hash browns. Cook 8-10 minutes longer or until potatoes are golden. Remove from heat and set aside.
  2. To make crust, unroll breadstick dough onto a lightly floured surface and separate into strips. Pinch several bread-sticks together, end to end, forming a rope. Holding one end of rope, loosely coil dough to form a circle. Add remaining breadsticks to coil, one at a time, pinching ends together. Tuck end under; pinch to seal. Cover and let rest for 10 min. Roll into a 10-1/2-in. to 11-in. circle. Transfer to an ungreased 9-in. pie plate. Spoon onion mixture into crust. Top with broccoli and cheese.
  3. In a bowl, whisk together eggs, egg whites and milk; pour over cheese (pie plate will be full). Bake 350° for 40 minutes. Cover edges with foil. Bake 10-12 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Editor's Note: This recipe was tested with Pillsbury refrigerated breadsticks.
Originally published as Caramelized Onion Broccoli Quiche in Light & Tasty June/July 2004, p39

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