This quiche is an overload of protein, it is both healthy and easy to make!
2 tsp. olive oil
3 cups chopped onions
1 tsp. sugar
1/2 tsp. salt
2 cups frozen hash brown potatoes, thawed
1 (11 oz.) can refrigerated soft breadstick dough (such as Pilsbury)
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat free milk
3 large egg whites
2 large whole eggs
1 1/4 cups (5 oz.) crumbled feta cheese
Heat 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; cook for 5 minutes or until lightly browned. Remove from heat and set aside to cool.
Preheat oven to 350 F.
Unroll dough, separate 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, pinching ends together to seal. Continue coiling dough. Repeat procedure with remaining strips. Cover and let the dough rest for 10 minutes. Roll the dough into a 12 inch circle; fit into a 10 inch deep dish pie plate coated with cooking spray.
Spread potato mixture in bottom of prepared crust, and top with chopped spinach.
Combine the milk, egg whites, eggs, and feta cheese in small bowl. Pour egg mixture over spinach. Bake at 350 degrees for 1 hour or until quiche is set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.
If canned refrigerated breadstick dough is unavailable, substitute with regular refrigerated bread dough, refrigerated pie crust, or even crescent rolls.