Peperoni-vidalia Onion Quiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Pies | 2 | Servings |
INGREDIENTS
| 6 | c | Onions, minced |
| 2 | T | Olive oil |
| 1 | T | Butter |
| 1 1/2 | T | Flour |
| 3 | Eggs | |
| 1/2 | c | Half & half |
| 1/3 | c | Plain yogurt |
| 1 | t | Salt |
| 1/8 | t | Fresh ground pepper |
| 1/8 | t | Ground nutmeg |
| 1/2 | c | Grated Swiss cheese |
| 12 | 18 thin slices of | |
| pepperoni | ||
| 1 | 8-inch partially baked | |
| pastry shell |
INSTRUCTIONS
Saute onions with oil and butter in heavy skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about l-2 minutes. Cool well. Beat eegs, add half&half, yogurt, salt, pepper and nutmeg. Add to cooled onions. Sprinkle half the cheese on bottom of prebaked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake for 10 minutes at 450, reduce heat to 300 and bake 20 minutes longer.
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Nutrition (calculated from recipe ingredients)
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Calories: 643
Calories From Fat: 325
Total Fat: 36.8g
Cholesterol: 327.1mg
Sodium: 1381.6mg
Potassium: 935.8mg
Carbohydrates: 54.6g
Fiber: 8.4g
Sugar: 24g
Protein: 26.4g