Today I crossed another “Culinary To-Do” off of my list, bake a quiche. I think I ended up putting too many potatoes in mine, because I didn’t have room to add all of my egg mixture. I changed my recipe to fix this by reducing the amount of milk and potatoes. I was afraid that my quiche was going to spill over, but it turned out perfect! The breadsticks make the crust extra delicious. If you ever are going to make a quiche, this recipe is the one you need to try! (Original recipe from Cooking Light on MyRecipes)
Heat olive oil in a large nonstick skillet over medium heat and add the onion, sugar, and salt.
Cook on medium-low until golden brown (about 30 minutes), stirring occasionally.
While onions cook, unroll dough and separte 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.
Stir the garlic powder and potatoes into the onions, and cook until lightly browned (about 5 minutes). Then, remove from heat.
Roll the 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.
Sprinkle 1/2 cup feta over mixture and top with spinach.
Whisk together milk, egg whites, eggs, and cheese. Then, pour the milk mixture over the spinach.
Bake at 350° until set (about 1 hour) shielding crust with foil after 50 minutes.