Spinach, Caramelized Onion, and Feta Quiche

Ingredients

• 11 ounce breadstick dough refrigerated soft canned
• 3 large egg whites 
• 2 large eggs 
• 1 cup skim milk fat-free
• 5 ounces feta cheese crumbled
• 2 cups hash browns frozen southern-style thawed
• 2 teaspoons olive oil 
• 3 cups onion chopped
• 0.5 teaspoon salt 
• 10 ounce spinach frozen dry thawed drained chopped
• 1 teaspoon sugar 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 35
2. Heat olive oil in a large nonstick skillet over medium heat.
3. 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.
4. Remove from heat.
5. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
6. 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.
7. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
8. Spread potato mixture in bottom of prepared crust, and top with spinach.
9. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach.
10. Bake at 350 for 1 hour or until set, shielding crust with foil after 50 minutes.
11. Let stand 10 minutes before serving.