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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Chock-full of sweet onions, this creamy, quiche-like pie makes a scrumptious addition to a brunch buffet. âBy using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from this tasty dish,â says Barbara Reese of Catawissa, Pennsylvania. Ingredients:
2 sweet onions, halved and sliced |
1 tablespoon butter |
1 unbaked pastry shell (9 inches) |
1 cup egg substitute |
1 cup fat-free evaporated milk |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large nonstick skillet, cook onions in butter over medium-low heat for 30 minutes or until very tender. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°.
3. Spoon onions into pastry shell. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 8 servings.
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