Crustless Spinach, Onion and Feta Quiche (original recipe posted on sparkpeople.com)

My sister, Bethany, sent me this recipe from sparkpeople.com. Click here for the original recipe.

Honestly, my tweaks were so minor, I am essentially re-posting sparkpeople.com’s quiche recipe. (As well as their photo.) I added tomatoes, used soy milk instead of non-fat, and replaced half of the all purpose flour with whole wheat flour. (I KNOW we should only be eating whole wheat flour, but, to me, it just doesn’t taste as good. I’m sorry!)

There are 5 great things about this recipe: 1) if you slice it into 4 servings, it has less than 250 calories, 2) It’s as easy as mixing a few ingredients and throwing them in the oven. 3) you can use whatever veggies you want and love, essentially making a brand new quiche every time you bake it. 4) It tastes as good cold, the next day as it does right out of the oven. 5) It’s soooooo good! Thanks, Bethany!

Crustless Spinach, Onion and Feta Quiche

Technically crustless but the addition of flour makes for a delicious crusty bottom and sides to this quiche.

INGREDIENTS

1 medium onion, diced

6 oz (about 1 large handful) spinach

1 roma tomato, diced

2 lg eggs

1/2 cup eggbeaters

1/4 cup all purpose flour

1/4 cup whole wheat flour

1/2 tsp baking powder

1/4 tsp salt

pinch cayanne pepper

1 1/3 cup soy milk

1/2 cup feta cheese

DIRECTIONS
Preheat oven to 400F.
Lightly grease a 10-inch pie pan
Coat a medium frying pan with a good amount of cooking spray. Add diced onion and cayenne pepper. Salt and pepper to taste, and cook over medium-high heat until translucent and tender (about 3 minutes.) Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture, as well as diced tomatoes.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve.

Smoked Salmon Breakfast Pizza

Breakfast is the one meal awesome enough to eat at any time of day. Most Sunday’s, Brian and I roll out of bed, take our Frenchie, Baxter to the dog park, and then come home and make brunch. Mimosa’s with Simply Orange, or Simply Cranberry are usually involved, Brian makes home made breakfast potatoes, (I’ll have to share the baked version in a later post. They are AWESOME!) and we choose between making 5 or 6 different meals we rotate week to week.

A couple of years ago, Brian and I made the now regretted decision to move from Denver back to Southern CA, and he moved back a couple of months ahead of me. Anyone who’s been in a long distance relationship understands the loneliness involved. I found myself watching, “his,” t.v. shows, listening to his favorite bands, and following some of our silly traditions on my own.

Brunch was definitely a tradition I held onto — only with a little more adventure. Brian’s All-American when it comes to food. He has a list of food he won’t eat that’s a whole lot longer than the list of foods he will eat. He likes routine, and he needs security. I’m the opposite, which is probably why we work. He helps me focus and stay grounded. I remind him to have fun and take a risk now and then.

We do breakfast pizzas often, but with Brian halfway across the country, I started experimenting with ingredients. The Smoked Salmon Breakfast Pizza, is hands down, one of my best experiments, and — dare I say — one of the best pizzas I’ve ever eaten. I hope you love it!

Ingredients

Flour, for work surface
1 (8-ounce) ball purchased whole wheat pizza dough, or whole wheat thin crust Boboli. (Not a big difference, except in how much work you want to do, and how much control you want over thinness of crust.)
Olive oil, for drizzling or zero calorie cooking spray depending on your diet
1/4 cup feta cheese, at room temperature
2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels

Salt and freshly ground black pepper to taste
3 ounces smoked salmon, cut into 3/4-inch pieces
1/4 cup sliced red onions

2 large eggs

Cooking Instructions

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.On a lightly floured work surface, roll the pizza dough as thin as possible.  Using the tines of a fork, prick the dough all over. Drizzle with olive oil or spray with cooking spray and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes.Fry eggs using zero calorie cooking spray ONLY until half cooked. Now, this is where your taste comes into play. I love my eggs runny, so I don’t break the yolk. If you don’t want that rich, hearty, deliciousness running across your pizza, simply break the yolk while, “frying,” and cook the egg halfway.

Coat a separate pan thoroughly with cooking spray. Julianne red onions and saute over medium low heat for 8-10 minutes. Remove from heat.

Spread smoked salmon, capers, red onion, and feta cheese evenly over the pizza, and top with one partially cooked egg on each half.

Sprinkle with salt and pepper to taste

Cook at 450 until cheese is soft, eggs are cooked, and crust is golden brown — 8-12 minutes depending on taste. The eggs and the golden brown crust are the tell. When those are done, the pizza is ready. Cut into quarters, and ENJOY!!!

Enjoy!