Ingredients
| 1 pkg. (7 oz.) | refrigerated breadstick dough | | Vegetable cooking spray | | 1-1/2 cup | onion, slivered | | 6 slices | turkey bacon, chopped | | 3/4 cup | shredded reduced-fat reduced-sodium Swiss cheese | | 1 cup | evaporated skimmed milk | | 2 tsp. | cornstarch | | 1/8 tsp. | ground nutmeg | | 1 dash | ground red pepper | | 2 | eggs | | 2 | egg whites |
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Instructions
Unroll breadstick 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 together to seal; continue coiling dough in a spiral pattern. Repeat procedure with remaining dough strips to make an 8-inch flat circle. Roll dough into a 13-inch circle, and fit into a 9-inch quiche dish or pie plate coated with cooking spray. Fold edges under, and flute; set prepared crust aside. Combine onion and bacon in medium nonstick skillet coated with cooking spray. Cook 10 minutes over medium-high heat, stirring frequently. Spread onion mixture in prepared crust. Top onion mixture with cheese, and set aside. Combine milk and next 5 ingredients in container of an electric blender; cover and process until smooth. Pour milk mixture over cheese. Bake at 375°F for 35 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
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