| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Luncheon, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
lg |
Onions; halved and thinly sliced |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Grated nutmeg |
| 1 |
c |
1% low-fat milk |
|
|
Egg Beaters® 99% egg substitute equivalent, to 4 eggs |
| 1 |
|
Pie crust* |
| 3 |
oz |
Swiss Gruyere cheese; finely shredded or, chopped |
| 2 |
tb |
Snipped chives |
INSTRUCTIONS
*pre-baked in a 9 1/2 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@foothill.net
Recipe by: Abby Mandel, Los Angeles Times
Posted to MC-Recipe Digest V1 #823 by Crane Walden <cranew@foothill.net> on
Oct 2, 1997
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