Roasted Red Pepper And Leek Quiche - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.
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.
Remove from oven and let sit for 10 minutes before serving.