Quiche Lorraine A La Jeanne

• 1/4 c. water
• 3 oz. Canadian bacon, chopped into 1/2-inch squares
• 4 large onions, chopped (8 c.)
• 3/4 c. low-fat sour cream
• 1/2 c. liquid egg substitute
• 1 tsp. finely chopped chives or green onion
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (9-inch) deep dish frozen pie crust, partially baked (6 minutes)
• 1/4 tsp. caraway seed

1. Preheat oven to 375u0b0.
2. Heat water in 12-inch or larger skillet over medium heat.
3. Add bacon and onions and cook, stirring frequently, until onions are very limp, about 30 minutes.
4. Remove from heat to cool slightly.
5. In large bowl, combine sour cream, egg substitute, chives, salt and pepper.
6. Add cooled onion mixture and mix well.
7. Pour into partially baked crust and spread evenly. Sprinkle with caraway seed and bake in preheated oven for 35 minutes or until firm.
8. Makes 8 servings.

water, canadian bacon, onions, lowfat sour cream, liquid egg substitute, chives, salt, freshly ground black pepper, crust, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303773 (may not work)