Roasted Red Pepper And Leek Quiche

• 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 white pepper
• 1 pinch nutmeg
• 1 dash cayenne pepper (optional)
• 1 tablespoon romano cheese, shredded (optional)

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 saute 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 white pepper, nutmeg and cayenne if using.
3. Spread cooled onions in pie shell, cover with 1/2 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.

dish pie shell, egg yolks, egg whites, onions, olive oil, swiss cheese, red peppers, packet knorr, cream, milk, white pepper, nutmeg, cayenne pepper, romano cheese

Taken from www.food.com/recipe/roasted-red-pepper-and-leek-quiche-137978 (may not work)