1 (10-oz.) can refrigerated pizza crust
Cooking spray
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 C. low-fat sour cream
2 T. minced shallots
1 C. evaporated skim milk
1/4 tsp. salt
1/8 tsp. pepper
2 large egg whites
1 large egg
3/4 C. Caramelized Onions (about 3 C. uncooked)
1/3 C. chopped Canadian bacon
1/4 C. (1 oz.) shredded reduced-fat Monterey Jack cheese

Preheat oven to 350. Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute. Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 C. milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350&176; for 45 minutes or until set. Let quiche stand 10 minutes.

Yield: 6 servings
Serving size: 1 wedge

Calories: 261
Fat: 6.3g
Fiber: 2.7g