Spinach, Carmelized Onion, and Feta Quiche

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

1. Preheat oven to 350.

2. 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.

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

4. 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.

Yield: 8 servings

CALORIES 262 (29% from fat); FAT 8.4g (sat 3.7g, mono 2.8g, poly 1.3g); PROTIEN 11.7g; CARB 35.3g; FIBER 2.4g; CHOL 72mg; IRON 2.5g; SODIUM 713mg; CALC 188mg

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