Healthier quiche crust?

I've often thought about using a few sheets of filo for a quiche crust but not yet got round to trying it. If you use something like a 1 cal oil spray instead of painting the filo with butter, it's not too bad on the calorie front.

Spinach, Caramelized Onion, and Feta Quiche

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).


YIELD: 8 servings
COURSE: Breakfast/Brunch, Main Dishes
Ingredients

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
Preparation

Preheat oven to 350°.

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.

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 together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough 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.

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.

Nutritional Information
Amount per serving
Calories: 262
Calories from fat: 29%
Fat: 8.4g
Saturated fat: 3.7g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.3g
Protein: 11.7g
Carbohydrate: 35.3g
Fiber: 2.4g
Cholesterol: 72mg
Iron: 2.5mg
Sodium: 713mg
Calcium: 188mg

I've often thought about using a few sheets of filo for a quiche crust but not yet got round to trying it. If you use something like a 1 cal oil spray instead of painting the filo with butter, it's not too bad on the calorie front.

I bet these would work great with mini quiches (muffin tin size). I'm gonna have to try this idea.

I did make a hashbrown shred - egg Bisquick "impossible" pie once ..... not great.

I keep chickens so have eggs in abundance. I've seen crustless quiches however as a diet version of this amazing dish. I would probably line the bottom of the tin with a thin short crust pastry and leave the sides open. Alternatively make it full fat (the way we all love) but limit the portion sizes :-/ ...