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Peperoni-Vidalia Onion Quiche

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Submitted by wanda662

YIELD

2 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

6 1.4
CUPS L ONIONS
minced
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML BUTTER
1 ½ 23
TABLESPOONS ML ALL-PURPOSE FLOUR
3 3
LARGE LARGE EGGS
½ 118
79
CUP ML YOGURT, PLAIN
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML NUTMEG
ground
½ 118
CUP ML SWISS CHEESE
grated
12-18
EACH PEPPERONI SLICES
thin *
1 1
EACH EACH PIE SHELL (9 INCH)
8-inch partially baked

Directions

Sauté 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 1 to 2 minutes.

Cool well.

Beat eegs, add half and 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 775g (27.3 oz)
Amount per Serving
Calories 1014 56% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 385mg 128%
Sodium 1847mg 77%
Total Carbohydrate 29g 29%
Dietary Fiber 9g 36%
Sugars g
Protein 57g
Vitamin A 21% Vitamin C 61%
Calcium 49% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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