Sweet Onion Pie
Light & Tasty
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Chock-full of sweet onions, this creamy, quiche-like pie makes a scrumptious addition to a brunch buffet. “By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from this tasty dish,” says Barbara Reese of Catawissa, Pennsylvania.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 35 min. Bake: 20 min.
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:
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.
Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°.
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.