Recipe - Swiss Gruyere-Onion Quiche With Chives (Low Fat)

1 tablespoon Olive oil
2 lg Onions; halved and thinly
cut or sliced up
2 tablespoon Allpurpose flour
One half teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Grated nutmeg
1 cup 1% lowfat milk
Egg Beaters® 99% egg
substitute equivalent, to 4
eggs
1 Pie crust*
3 ounce Swiss Gruyere cheese; finely
shredded or, chopped
2 tablespoon Snipped chives

*prebaked in a 9 One half inch tart pan with removable bottom.

Heat oil in a large nonstick skillet over high heat. When hot, add onions
and cook, stirring often, until slightly brown, about 4 minutes. Remove
from heat. Add flour, salt, pepper and nutmeg and stir until well mixed.
Stir in milk and cook over medium heat until creamy and thickened, about 20
seconds. Pour Egg Beaters in a 2quart bowl. (If using whole eggs, whisk
until fluffy.) Add onion mixture in small amounts, stirring well after each
addition. Ladle mixture into prebaked pastry in tart pan. Sprinkle cheese
evenly over the top. Garnish with chives.

Place tart pan on a baking sheet for easy handling. Bake at 350°F until
puffy and browned around the edges, 35 to 40 minutes. (Bake a few minutes
less if using whole eggs.) Let rest 10 minutes at room temperature if
serving hot. (Quiche can be served at room temperature.) Remove collar from
tart pan and slide quiche onto a serving platter. Cut into wedges.

Reprinted in The Sacramento Bee 8/13/97

NOTES : Formatted by C. Walden (and very nicely done, too!)
cranew@foothill.net
Recipe by: Abby Mandel, Los Angeles Times

Posted to MCRecipe Digest V1 #823 by Crane Walden cranew@foothill.net on
Oct 2, 1997