131 Fewer Calories
13 g Less Fat
1 (9-inch) frozen deep-dish pie crust
2 teaspoons canola oil
2 medium Vidalia onions, thinly sliced (about 1 pound)
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
2 large eggs
3/4 cup low-fat (1%) milk
1/2 cup reduced-fat shredded Cheddar cheese
1/4 teaspoon salt
3 slices cooked crisp turkey bacon, crumbled
Prepare the pie crust according to package directions for a ready-to-fill crust.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onions, broth, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the onions are almost tender, about 10 minutes. Uncover and cook, stirring occasionally, until the liquid is completely evaporated and the onions are very tender, 8 – 10 minutes longer. Spoon the onions into the prepared crust.
Whisk together the eggs, milk, cheese, and salt in a medium bowl. Pour the egg mixture over the onions in the crust. Top with the bacon. Bake until the top is slightly puffed and golden and a knife inserted into the center comes out clean, about 30 minutes. Let stand 10 minutes before slicing.
(1/8th of pie)168 Cal; 7 g Protein; 9 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 15 g Carb; 1 g Fiber; 4 g Sugar; 88 mg Calcium; 1 mg Iron; 294 mg Sodium; 65 mg Cholesterol
Original Recipe by Paula Deen: Vidalia Onion Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 15 min
Cook Time: 50 min
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