Roasted Red Pepper And Leek Quiche

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 frozen 9-inch deep dish pie shell
• 2 egg yolks
• 4 egg whites
• 2 medium onions, diced
• 1/2 tablespoon olive oil
• 2 cups swiss cheese, shredded
• 4 1/2 ounces roasted red peppers, chopped
• 1 (1 7/8 ounce) packet knorr leek mix
• 1 cup half-and-half cream
• 1/2 cup skim milk
• 1/8 teaspoon pepper
• 1 pinch nutmeg
• 1 dash cayenne pepper (optional)
• 1 tablespoon romano cheese, shredded (optional)

Recipe

• 1 preheat oven to 400 degrees f. place the pie shell on a cookie sheet for filling. heat the olive oil in a medium pan. add onions and sauté until soft. set aside to cool.
• 2 empty soup mix in separate bowl and add milk and half & half. whisk the eggs and egg whites until smooth, add to soup/milk mixture. add pepper, nutmeg and cayenne if using.
• 3 spread cooled onions in pie shell, cover with ½ c of the shredded cheese. layer the red pepper on top of the cheese. cover with the remaining cheese. pour soup/egg mixture on top.
• 4 bake at 400 degrees f for 15 minutes. turn oven down to 300 degrees f and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
• 5 remove from oven and let sit for 10 minutes before serving.