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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 3 c. sliced onion
- 1/2 tsp salt
- 1/4 tsp dry thyme
- 1/4 tsp dry sage
- 1 tsp dry mustard
- 1 x unbaked Quiche Crust
- 1 Tbsp. balsamic vinegar
- 1 c. thinly sliced red bell pepper
- 1 c. (packed) grated gruyere
- 3 lrg Large eggs
- 1 c. lowfat milk Freshly grnd black pepper
Direcciones
- You can prepare the sauteed vegetables (steps 1 and 2) up to several days ahead.
- Place a medium-sized skillet over medium heat and wait about 2 min. Add in the oil and swirl to coat the pan. Add in the onion, saute/fry for 5 min and then add in the salt, herbs and mustard. Cover the pan, lower the heat and cook for 15 min, stirring occasionally. (During this time, preheat the oven to 375 F, and place the unbaked crust on a baking tray.)
- Stir the vinegar and bell pepper into the onions, turn the heat up to medium and cook, uncovered, for another 5 min. Remove from heat.
- Sprinkle the cheese into the crust, then spoon the onion-pepper mix on top of the cheese.
- Whisk together the Large eggs, lowfat milk and black pepper to taste and slowly pour this over the vegetables and cheese.
- Bake on the baking tray in the lower third of the oven for 35 to 40 min, or possibly till the custard is set. Cold for at least 10 min before slicing, and serve at any temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 815g | |
| Calories 600 | |
| Calories from Fat 279 | 47% |
| Total Fat 31.34g | 39% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 1553mg | 65% |
| Potassium 1206mg | 34% |
| Total Carbs 50.12g | 13% |
| Dietary Fiber 7.2g | 24% |
| Sugars 32.6g | 22% |
| Protein 31.32g | 50% |
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