Shelly's Recipe

SPINACH, CARAMELIZED ONION, AND FETA QUICHE

Category: Quiche and Savory Tarts / Tartlettes

2 tsp olive oil
3 cups chopped onion
1 tsp sugar
1/2 tsp salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-oz) can refrigerated soft breadstick dough
Cooking spray
1 (10-oz) pkg 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 oz) crumbled feta cheese

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. Serves 8