SPINACH, CARAMELIZED ONION, AND TOMATO QUICHE

Steps:

• Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray. Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges. Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper into a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Yields 1/6 quiche per serving.