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Basic Quiche
    Serves 6
        The trick to making a filling rich without adding cream or whole milk is to enrich the low-fat milk with skim milk powder.
1 Greek piecrust
3 large eggs, at room temperature, or 2 eggs and 2 eggwhites
1 tablespoon butter or olive oil
1/2 cup minced onion (1/2 medium onion)
1 cup 1% low-fat milk
2 tablespoons nonfat dry milk
1/2 teaspoon salt
  freshly ground pepper to taste
  dash of Worcestershire sauce (optional)
2 ounces Gruyère cheese, grated (1/2 cup grated, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup grated, tightly packed)

1. Preheat the oven to 375 degrees. Brush the piecrust with a bit of beaten egg, and prebake 7 minutes. Cool on a rack.

2. Heat the butter or oil in a heavy-bottomed nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Remove from the heat.

3. In a blender or bowl with a whisk, blend together the milk and dry milk. Add the salt, eggs (or eggs and eggwhites), pepper, and Worcestershire sauce and blend together well. Stir in the onions and cheese. Pour into the prebaked piecrust.

4. Bake 30 to 40 minutes, until the custard is set and the top is just beginning to brown. Remove from the heat and cool on a rack if not serving right away. Serve hot or warm.


Advance preparation: This can be made a day ahead and reheated gently, or served at room temperature. The crust will remain crisp.

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