Peperoni-Vidalia Onion Quiche
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
onions
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
light cream (half&half)
|
|
| ⅓ | cup |
yogurt, plain
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ½ | cup |
swiss cheese
grated |
|
| 12-18 | each |
pepperoni slices
thin |
*
|
| 1 | each |
pie shell (9 inch)
8-inch partially baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
onions
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 23 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
light cream (half&half)
|
|
| 79 | ml |
yogurt, plain
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 118 | ml |
swiss cheese
grated |
|
|
pepperoni slices
thin |
*
|
||
| 1 | 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.
