Swiss Gruyere-Onion Quiche With Chives

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Onions - halved and thinly (large) sliced
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper
1/8 teaspoon	0.6ml	Grated nutmeg
1 cup	237ml	1% low-fat milk
		Egg beaters 99% egg substitute equivalent, to 4 eggs
1		Pie crust*
3 oz	85g	Swiss gruyere cheese - finely shredded or, chopped
2 tablespoons	30ml	Snipped chives

Recipe Instructions

*pre-baked in a 9 1/2 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 2-quart bowl. (If using whole eggs, whisk until fluffy.) Add onion mixture in small amounts, stirring well after each addition. Ladle mixture into pre-baked 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 350F 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

Source:
Abby Mandel, Los Angeles Times

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