Yield: 1 pie, 6 to 8 servings.
5 cups yellow onion, thinly sliced
1 Tbsp. olive oil
½ cup Canadian bacon, diced
1 cup nonfat Swiss cheese, grated
1 Tbsp. sugar
1 Tbsp. flour
1 tsp. salt
¼ tsp. cayenne pepper
½ tsp. black pepper
¼ tsp. nutmeg
3 eggs (1 whole egg and 2 egg whites)
¼ cup 2% milk
1 9” pie shell, unbaked
as needed for garnish, rosemary and sauteed red onion
Preheat oven to 425°F. Saute onions in olive oil until tender and translucent. Add Canadian bacon and grated cheese. Combine sugar and flour with seasonings, and add to slightly beaten eggs. Add milk to egg mixture. Put sautéd onion, Canadian bacon and cheese into a pie shell; pour milk and egg mixture over onions. Bake for 35 minutes or until custard sets and top is golden brown. Serve warm with a garnish of rosemary and sauteed red onion, diced or minced.
Recipe and photography courtesy of the National Onion Association
