Sweet Onion and Leek Quiche

• 2 medium leeks, cut in half lengthwise and sliced into 1/3-inch-thick half-moons
• Nonstick cooking spray
• 2 medium Vidalia onions, sliced thin
• Salt and freshly ground black pepper
• 6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1 1/2 cups egg substitute
• One 9-inch frozen whole-wheat pie shell, such as Wholly Wholesome, thawed

1. Preheat the oven to 375 F.
2. Wash the leeks thoroughly to remove any dirt or sand, drain, and dry on paper towels to remove any excess moisture.
3. Heat a large cast-iron skillet over high heat.
4. When the pan is hot, spray it with cooking spray.
5. Add the leeks and onions.
6. Season with salt and pepper to taste.
7. Cover, and cook for 4 minutes, stirring occasionally.
8. Uncover the pan and lower the heat to medium.
9. Continue to cook until the onion mixture is completely soft, about 8 more minutes.
10. Spread the onion mixture on a baking sheet to cool quickly.
11. When the onion mixture is cool, transfer it to a large bowl.
12. Add the bacon, cheese, and egg substitute.
13. Mix until well combined.
14. Season the mixture with salt and pepper, and pour it into the prepared pie shell.
15. Bake the quiche until the filling is set and the crust is golden brown, about 45 minutes.
16. Let the quiche cool slightly.
17. Then cut it into 8 wedges, and serve.
18. Fat: 75.1g (before), 10.4g (after)
19. Calories: 817 (before), 206 (after)
20. Protein: 11g
21. Carbohydrates: 19g
22. Cholesterol: 8mg
23. Fiber: 3g
24. Sodium: 447mg

leeks, nonstick cooking spray, vidalia onions, salt, bacon bits, gruyere cheese, egg substitute, shell

Taken from www.epicurious.com/recipes/food/views/sweet-onion-and-leek-quiche-374892 (may not work)