Light Spinach Quiche

• 1 teaspoon yeast, active dry
• 1/4 teaspoon sugar
• 1/4 cup water luckwarm
• 1 large eggs
• 2 tablespoons olive oil
• 3/4 cup whole wheat flour
• 1/4 cup barley flour or whole wheat, or white flour
• 1/2 teaspoon salt
• 10 ounces baby spinach rinsed
• 1/2 tablespoon olive oil
• 1 each yellow onion finely chopped
• 3 cloves garlic freshly minced
• 3/4 teaspoon thyme freshly chopped, or 1/2 teaspoon dried
• 1 x salt and black pepper to taste
• 3 large eggs
• 1/2 cup milk, low-fat
• 1/2 cup swiss cheese low fat
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. To make the crust:
2. Add the yeast and sugar in the water, and stir to mix.
3. Let sit until foamy, about 8 minutes.
4. Meanwhile mix together the flours, salt, olive oil and egg in a large mixing bowl with an electric mixer.
5. Pour the activated yeast-water mixture into the flour mixture.
6. Stir until well combined.
7. Start to knead the mixture with the dough hook until the dough forms and becomes smooth, 3 to 5 minutes.
8. You may need add a bit more flour or water to achieve the consistency.
9. Turn the dough out, oil the bowl, then return the dough to the bowl.
10. Let sit in a warm place for about 1 hour or until doubled in size.
11. Punch dough down, and transfer the dough onto a lightly floured surface or cutting board.
12. Roll out into a 11-inch round, well butter or spray a 9-inch tart pan or pie plate, or quiche pan, and line it with the round crust.
13. Put it in the refrigerator while you prepare the filling.
14. To make the filling:
15. Preheat the oven to 350F (180C).
16. Heat the olive oil over medium high heat in a large nonstick skillet until hot.
17. Add the onions, stirring often, and cook until soft and browned, 7 to 8 minutes.
18. Add the spinach in bunches, and put the lid on to let the steam wilt the spinach.
19. When all the spinach leaves are wilted, 2 to 3 minutes.
20. Remove the lid, and continue to cook for another 3 to 4 minutes until most of the liquid has been evaporated.
21. Stir in the garlic and thyme leaves, and cook for another 2 minutes.
22. Season to taste with salt and black pepper.
23. Remove from the heat and set aside.
24. Meanwhile add the eggs, milk and cheeses in a large bowl, whisk until well blended.
25. Season with a bit more salt and black pepper.
26. Add the onion-spinach mixture, and stir until well combined.
27. Pour the filling evenly into the prepared tart pan with the crust.
28. Smooth the top with a rubber spatular if needed.
29. Bake for 45 to 50 minutes, or until tart is set and the top starts to brown.
30. Let cool for about 20 minutes on a wire rack.
31. Slice into wedges.
32. Serve warm.
33. The quiche can be served as a main dish for 4 serving size, or appetizer or side dish for 8 serving.

yeast, sugar, water, eggs, olive oil, whole wheat flour, barley flour, salt, baby spinach, olive oil, onion, garlic, thyme, salt, eggs, milk, swiss cheese, parmesan

Taken from recipeland.com/recipe/v/light-spinach-quiche-53304 (may not work)