Almond Quiche
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | each |
eggs
beaten |
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 ½ | cups |
swiss cheese
shredded |
|
| 1 | cup |
almonds
sliced |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 2 | each |
eggs
beaten |
|
| 237 | ml |
light cream (half&half)
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
white pepper
|
|
| 355 | ml |
swiss cheese
shredded |
|
| 237 | ml |
almonds
sliced |
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Sauté onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy.
Stir in the cooked onion, cheese and toasted sliced almonds until well mixed.
Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes.
When done, a knife inserted in the middle will come out clean. Let stand for 10 minutes, slice and serve.
