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Pepperoni Onion Quiche

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Submitted by debi_howard2000

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 379 50% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 636mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 7% Vitamin C 27%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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