Wednesday, March 14, 2007

Creamy Swiss Quiche

Creamy Swiss Quiche

(I talked about this recipe here)

1 tablespoon olive oil
1 medium onion, diced
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1 cup fresh parsley, chopped
3 eggs
4 egg whites
3/4 cup half-and-half
8 ounces Swiss cheese, grated (Gruyere also works well)
1/4 teaspoon ground nutmeg
3/4 cup baking mix (such as Bisquick)

Preheat oven to 375.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, about 5 minutes.
Add the parsley to the skillet and cook, covered, an additional 2 minutes.
Meanwhile, whisk together eggs, egg whites, and half-and-half in a large bowl.
Stir in cheese, nutmeg, baking mix, and remaining salt and pepper. Add onion mixture and stir well to combine.
Transfer mixture to a pie plate sprayed with cooking spray.
Bake at 375 for 35 minutes, or until a knife inserted in the center comes out clean.

makes 6 servings
adapted from: Real Simple
HUs: 7

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