Quiche made with whole wheat pizza dough in place of butter laden pie crust keeps the calorie count low. A one pound package of purchased pizza dough is enough for two 9-inch pies. With a bit of creativity you may be able to fit two pies in the Sun Oven in one go. Or you could do what I did and use the excess dough to make some focaccia bread. The finished product can be served warm, cold, or at room temperature. It’s great for packed lunches.
Sun Oven Pizza Dough Quiche
1 tablespoon olive oil
3 medium onions, chopped
2 cloves garlic, minced
1 teaspoon granulated sugar
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1-pound) purchased refrigerated whole-wheat pizza dough
3 eggs, lightly beaten
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white cheddar cheese, shredded
6 cherry tomatoes, halved
Set Global Sun Oven out to preheat. Coat a 9-inch pie pan with cooking spray, set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Stir in the spinach. Remove from heat and let cool 10 minutes.
Cut the dough in half, place one half of the dough on a lightly floured surface and shape into a 4-inch circle, cover with plastic wrap and let rest 10 minutes (wrap the other half with plastic wrap and refrigerate for another use). Roll the dough into an 11-inch circle, fit the dough into the pie pan, flute the edges.
Combine the eggs, sour cream, salt, and pepper in a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with the spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut side up on top of the quiche. Bake in the Sun Oven until the center is set, about 1 hour. Let stand at room temperature for 10 minutes before cutting.
Makes 6 servings