Instructions

• Preheat the oven to 350°F. Spray a 10-inch deep-dish pie plate lightly with cooking spray.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 3 cups chopped onion, 1 teaspoon granulated white sugar, and ½ teaspoon salt. Cook about 30 minutes, stirring occasionally, until the onions are golden brown.
• Stir in 2 cups thawed Southern-style hash brown potatoes and cook about 5 minutes more, stirring occasionally, until the potatoes are lightly browned. Remove the skillet from the heat.
• Unroll the 11-ounce can refrigerated soft breadstick dough and separate it into the strips as provided by the package. On a flat surface, coil one strip into a spiral; add a second strip to the end of the first by pinching the ends together to seal, and continue coiling and joining strips until all are used.
• Cover the coiled dough and let it rest 10 minutes. After resting, roll the dough into a 12-inch circle and fit it into the prepared 10-inch deep-dish pie plate, pressing it to line the bottom and sides of the plate.
• Spread the onion-and-potato mixture evenly in the bottom of the prepared crust. Top the mixture with the 10-ounce package frozen chopped spinach that has been thawed, drained, and squeezed dry.
• In a medium bowl, whisk together 1 cup nonfat milk, 3 large egg whites, 2 large eggs, and 1¼ cups (5 ounces) crumbled feta cheese until combined. Pour this milk-and-egg mixture evenly over the spinach and filling in the crust.
• Bake in the preheated 350°F oven for 1 hour, placing a piece of foil over the crust after 50 minutes to prevent over-browning. The quiche is done when the center is set and no longer jiggly.
• Remove the quiche from the oven and let it rest briefly before slicing and serving.