Pepperoni Onion Quiche
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
sweet vidalia onions
minced |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| ⅛ | teaspoon |
black pepper
gresh ground |
|
| 1 | tablespoon |
butter
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
swiss cheese
grated |
|
| 3 | large |
eggs
|
|
| 18 | each |
pepperoni slices
thin |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
8 inch, prebaked |
|
| ⅓ | cup |
yogurt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
sweet vidalia onions
minced |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 0.6 | ml |
black pepper
gresh ground |
|
| 15 | ml |
butter
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
swiss cheese
grated |
|
| 3 | large |
eggs
|
|
| 18 | each |
pepperoni slices
thin |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
8 inch, prebaked |
|
| 79 | ml |
yogurt
|
|
Directions
Sauté onions with oil and butter in skillet over low heat until well done, stirring often.
Do not brown.
Sprinkle with flour and continue cooking slowly about 2 minutes.
Cool well.
Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg.
Add to cooled onions.
Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg- onion mixture.
Arrange pepperoni slices on top.
Sprinkle with remaining cheese.
Bake 10 minutes at 450℉ (230℃); reduce heat to 300℉ (150℃) and bake 20 minutes more.
