Pre-made pie crust for a 10-inch pie pan, unbaked
2-3 Tbls. butter
3 c. onions, chopped
1 t. white sugar
1/2 t. salt
2 c. frozen shredded hash browns, thawed
10-oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry (use a ricer)
1 c. low-fat milk
3 large egg whites
2 large eggs
1-1/4 c. (5 oz.) crumbled low-fat feta cheese (garlic & herb feta works too)
Melt butter in a large nonstick skillet over low-medium heat.
Add onion, sugar and salt; cook for 20-30 minutes until soft and golden brown, stirring occasionally.
Stir in potatoes; turn heat to medium and cook for 10 minutes or until lightly browned (may need to add a little oil, if needed). Remove from heat.
Preheat oven to 350 degrees.
Place pie crust in a 10-inch pie pan.
Spread potato mixture on the bottom of crust and top with chopped spinach.
Combine the milk, eggs and feta cheese. Pour over spinach and potatoes.
Bake 1 hour or until quiche is set.
Let stand for 10 minutes before cutting.