Description Edit

6 servings (yield: 9-inch pie)

Ingredients Edit

Crust Edit

Filling Edit

Directions Edit

  1. Shredded 2½ cups thinly sliced onion ¼ tsp salt 3 medium eggs, beaten dash freshly ground pepper ½ cup instant nonfat dry milk powder dash ground nutmeg ⅔ cup water.

Crust Edit

  1. Prepare a 9-inch pie plate with vegetable pan-coating.
  2. Combine crumbs and margarine thoroughly;.
  3. Press evenly with the back of a spoon into the bottom and sides of prepared pie plate.
  4. Set aside prepare the filling.

Filling Edit

  1. Preheat oven to 325°F.
  2. Melt margarine in a frying pan.
  3. Add onion and sauté over low heat, stirring until clear and tender but not brown.
  4. Turn onion into cracker crust and spread evenly.
  5. Combine all remaining filling ingredients and mix well.
  6. Heat over low heat, stirring only until cheese melts.
  7. Pour carefully on top of onion.
  8. Bake about 45 minutes or until custard is set.
  9. Knife tip inserted in center should come out clean.

Nutritional information Edit

For 1 serving: ⅙ pie:

  • 15 g Carbohydrates | 15 g Protein | 23 g Fat | 329 calories | 0.9 g Fiber | 483 mg Sodium | 167 mg Cholesterol
  • Food exchanges: 2 high-fat meat + 1½ fat + 1 starch.
  • Low-sodium diets: this recipe is not suitable
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