This bread sounds a little weird... spinach, sun-dried tomatoes, caramelized onions, and feta in a quick bread? Believe me, it is close to transcendent. And the kids loved it. But, only after I called it "Ogre Quick Bread."
We had it with ham and cheese for sandwiches for dinner, but it would be fantastic just plain. Honestly. Amazing. (If I do say so myself!) It's moist and dense, like zucchini bread, with layers of savory flavors hitting the palate one after another. I will be making it again - that's for sure.
Update: 9.5.11 - As written, if the loaf is cut into 20 slices, it is ~100 calories a slice and about 10g carbs per slice.
Ogre Quick Bread
1 Tbsp olive oil, divided
1 large onion (I used Vidalia), sliced thinly
1/2 tsp salt
1 10-oz box frozen spinach, thawed and squeezed dry
1/4 c sun-dried tomatoes (packed in oil, drained)
1 1/2 c all-purpose flour
2 tsp baking powder
2 eggs
3/4 c evaporated skim milk (could use regular milk)
2/3 c olive oil
1/2 c reduced fat feta cheese, crumbled
Preheat the oven to 350 degrees F.
Heat 1 Tbsp olive oil in a large skillet set over medium heat. Add the onion to the pan, and season with 1/2 teaspoon salt. Cook for 10 minutes, stirring occasionally. Reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
Chop onions, thawed and drained spinach, and sun-dried tomatoes finely (I used a food processor).
Whisk together dry ingredients, and in a separate bowl, the eggs, milk, and olive oil.
Mix the dry ingredients with the chopped vegetables and then stir in wet ingredients until combined. Don't overmix, or the bread could become tough. Stir in the feta cheese.
Spray a loaf pan with cooking spray with flour (like Baker's Joy), or grease and flour the pan. Put the batter into the pan and smooth the top.
Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.
