Swiss gruyere-onion quiche with chives (low fat)

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 larges Onions; halved and thinly sliced
2 tablespoons All-purpose flour
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
⅛ teaspoon Grated nutmeg
1 cup 1% low-fat milk
Egg Beaters® 99% egg substitute equivalent, to 4 eggs
1 Pie crust*
3 ounces Swiss Gruyere cheese; finely shredded or, chopped
2 tablespoons Snipped chives

Directions

*pre-baked in a 9½ inch tart pan with removable bottom.

Heat oil in a large nonstick skillet over high heat. When hot, add onions and cook, stirring often, until slightly brown, about 4 minutes. Remove from heat. Add flour, salt, pepper and nutmeg and stir until well mixed.

Stir in milk and cook over medium heat until creamy and thickened, about 20 seconds. Pour Egg Beaters in a 2-quart bowl. (If using whole eggs, whisk until fluffy.) Add onion mixture in small amounts, stirring well after each addition. Ladle mixture into pre-baked pastry in tart pan. Sprinkle cheese evenly over the top. Garnish with chives.

Place tart pan on a baking sheet for easy handling. Bake at 350°F until puffy and browned around the edges, 35 to 40 minutes. (Bake a few minutes less if using whole eggs.) Let rest 10 minutes at room temperature if serving hot. (Quiche can be served at room temperature.) Remove collar from tart pan and slide quiche onto a serving platter. Cut into wedges.

Reprinted in The Sacramento Bee 8/13/97 NOTES : Formatted by C. Walden (and very nicely done, too!) cranew@...

Recipe by: Abby Mandel, Los Angeles Times Posted to MC-Recipe Digest V1 #823 by Crane Walden <cranew@...> on Oct 2, 1997

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