spinach, caramelized onion, & feta quiche question

[jjf]

I plan on making the spinach, caramelized onion, and feta quiche for dinner tonight - but I have a question about the dough. It says to "coil one strip of dough around itself in a spiral pattern. Add the second strip of dough to the end of the first strip, pinching the ends to seal; continue coiling the dough".
So it sounds like I want one long strip of coiled dough - is that correct? I just want to make sure I understand the directions correctly - one long strip seems strange to me. Thanks for your help!

jen

[lindrusso]

Yes, you are coiling one long strip around itself (kind of like they do for cinnamon rolls) to make a small circle that you will later roll flat to make the crust. One note - I had a hard time getting the crust to stay put - it kept shrinking and falling down from the sides of the pan. I refrigerated the dough for a while and found that it was much easier to get the dough to the right shape when it was cold. Good luck!

[Angela]

Yes, be patient. I made another CL quiche that called for the refrigerator dough and to coil the pieces together; it doesn't want to stick together (though adding a bit of water to your finger tips then pressing the dough together seemed to help), and it was hard to roll out the dough, it does not want to stretch. Good luck, I'm sure it's worth the effort.

[Dorothy]

You can do as I did--skip the whole dough thing & buy a frozen deep dish crust!

[Grace]

The reason the dough won't stretch is because the gluten needs to relax a little from being worked too much. This is a general rule of thumb for all dough. If it keeps shrinking back to it's original shape (happens with pizza dough sometimes too, or bread dough, etc.), you have to put the dough aside for 10-20 minutes to give it a chance to relax, then try again. That should take care of the problem!

Grace

[jjf]

thanks! i will keep all of your suggestions in mind.
so for those of you who have made it - is it good?

[lindrusso]

Yes, I really liked this dish and so did the many guests that we made it for that evening. I think the crust would be better with something other than the breadstick dough (it wasn't bad, but just not as good as a real quiche crust), but I haven't figured out what to replace it with and still keep it low-fat.

[debg]

Okay, since I'm the "new-be" to the CL scene, can someone give me the quiche recipe?? It sounds like a WONDERFUL blend of tastes. YUM! Oh, and thanks!

[Shirley Panek]

Here you go ...

Spinach, Carmelized Onion, and Feta Quiche (August 2000, page 115)

To decrease fat, we've used 2 egg yolks and 5 egg whites. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don't develop a film).

2 teaspoons olive oil
3 cups chopped onion
1 teaspoon sugar
1/2 teaspoon salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-ounce) can refrigerated soft breadstick dough
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1 1/4 cups (5 ounces) crumbled feta cheese

1. Preheat oven to 350.

2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.

3. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends toghether to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.

4. Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350 for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

Yield: 8 servings

CALORIES 262 (29% from fat); FAT 8.4g (sat 3.7g, mono 2.8g, poly 1.3g); PROTIEN 11.7g; CARB 35.3g; FIBER 2.4g; CHOL 72mg; IRON 2.5g; SODIUM 713mg; CALC 188mg

[Tiger]

Originally posted by lindrusso
Yes, I really liked this dish and so did the many guests that we made it for that evening. I think the crust would be better with something other than the breadstick dough (it wasn't bad, but just not as good as a real quiche crust), but I haven't figured out what to replace it with and still keep it low-fat.



My thoughts exactly. I made this for lunch today and thought it was really good. The crust was the only thing I wasn't thrilled with. And I couldn't find low-fat so I used store brand full fat. I think 1 hr was too long for the breadsticks to cook. It was hard and didn't add any flavor.
I would make this again using a different crust. Anyone have a good crust recipe that can stand up to 1hr cooking time?

[valchemist]

bumping this up for patti.

I never made the tomato-basil tart (from 8/02), but isn't this similar? I think there were some good crust suggestions on the tomato basil tart thread.

[Linda in MO]

This is the crust Grace suggested using in the Tomato Basil Tart. I used it for another tomato tart and it worked well, but my crust didn't cook through. So next time, I will par-bake it first.

Might I offer a suggestion on the Tomato-Basil Tart? I've made a few times now, and will be making it again soon!! I used the following crust, which is a REAL winner with this tart! (It comes from an old CL recipe for another tart - Roasted Tomato Corn Tart)

I do not pre-bake the crust at all. It doesn't need it. The crust comes out perfect with the normal baking of the filling. Also, I add two crushed cloves of garlic to the filling, because I think it needs it! But my oh my, the tart is fabulous, not mediocre. Try it again, I say!!

CookWare(tm) from Cooking Light(r)

Crust:
1 cup all-purpose flour
2 tablespoons yellow cornmeal
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons water
1-1/2 tablespoons olive oil
Cooking spray

INSTRUCTIONS:

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in center of mixture. Add water and oil; stir until well-blended. Turn dough out onto a lightly floured surface; knead 2 minutes.

2. Slightly overlap 2 lengths of plastic wrap on a slightly dampened surface. Gently press dough into a 4-inch circle on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Freeze for 5 minutes or until plastic can be easily removed. Remove top sheets of plastic wrap; let stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining sheets of plastic wrap. Press dough against bottom and sides of pan. Pierce
dough with fork several times.