SWEET ONION AND LEEK QUICHE

Sweet Onion and Leek Quiche image

Yield serves 8

Number Of Ingredients 8

2 medium leeks, cut in half lengthwise and sliced into 1/3-inch-thick half-moons
Nonstick cooking spray
2 medium Vidalia onions, sliced thin
Salt and freshly ground black pepper
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
1 ounce Gruyère cheese, grated (1/4 cup)
1 1/2 cups egg substitute
One 9-inch frozen whole-wheat pie shell, such as Wholly Wholesome, thawed

Steps:

Preheat the oven to 375˚F.
Wash the leeks thoroughly to remove any dirt or sand, drain, and dry on paper towels to remove any excess moisture.
Heat a large cast-iron skillet over high heat. When the pan is hot, spray it with cooking spray. Add the leeks and onions. Season with salt and pepper to taste. Cover, and cook for 4 minutes, stirring occasionally. Uncover the pan and lower the heat to medium. Continue to cook until the onion mixture is completely soft, about 8 more minutes. Spread the onion mixture on a baking sheet to cool quickly.
When the onion mixture is cool, transfer it to a large bowl. Add the bacon, cheese, and egg substitute. Mix until well combined. Season the mixture with salt and pepper, and pour it into the prepared pie shell. Bake the quiche until the filling is set and the crust is golden brown, about 45 minutes.
Let the quiche cool slightly. Then cut it into 8 wedges, and serve.
Fat: 75.1g (before), 10.4g (after)
Calories: 817 (before), 206 (after)
Protein: 11g
Carbohydrates: 19g
Cholesterol: 8mg
Fiber: 3g
Sodium: 447mg