Quiche Lorraine - cooking recipe

Ingredients

1 (7 oz.) pkg. refrigerated breadstick dough
1 1/2 c. slivered onion
6 slices turkey bacon, chopped
3/4 c. (3 oz.) shredded reduced-fat reduced sodium Swiss cheese
1 c. evaporated skimmed milk
2 tsp. cornstarch
1/8 tsp. ground nutmeg
dash of ground red pepper
2 eggs
2 egg whites

Preparation

Unroll breadstick dough, separating into strips.
Working on a flat surface, coil one strip of dough around itself into 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.