This is a healthier take on the traditional egg and cheese quiche. It is very light and fluffy, yet still plenty filling. I use store bought pie crust, but you can make your own crust if you are into that kind of thing. I also like to add diced ham or crumbled bacon along with the onion. If you add a salty meat, you can leave out all but a pinch of the salt.
1 refrigerated pie crust or pie dough for single crust (deep dish works best)
2 teaspoons butter
1 large onion, finely chopped
2 large eggs
2 large egg whites
1/2 cup shredded hard cheese such as Asiago, Romano or Parmesan (I like using a blend of all 3); or Gruyere
1 1/2 cups low fat (1%) milk
1/2 teaspoon salt (you can cut this in half if you use one of the saltier cheeses like Asiago)
1/8 teaspoon black pepper
pinch of ground nutmeg
Preheat oven to 425 degrees. Press dough onto bottom and against side of a pie plate, crimp edge. Instead of pricking the crust to keep it from bubbling, line the dough with a sheet of foil and fill with dried beans or rice. Bake 10 minutes. Remove foil with beans/rice then continue baking for another 5-10 minutes until crust is golden. Set aside on wire rack to cool.
Reduce oven temperature to 350 degrees. Melt butter in non-stick skillet over medium heat. Add onion and cook, stirring, until golden, about 10 minutes. Whisk together eggs, egg whites, 1/4 cup shredded cheese, milk, salt, pepper and nutmeg. Spread onion (and added meat if desired) over bottom of pie shell. Pour egg mixture over onion and sprinkle with the remaining 1/4 cup of cheese.
For a more tender edge, carefully cover edge of crust with foil for half the remaining cook time. Bake until quiche is golden and knife inserted into center comes out clean, about 35 minutes. If you use a foil pie plate, you may want to bake on a light cookie sheet. Glass pie plates work fine directly on the oven rack.