Onion Quiche and Peach Salsa

Girl Scout Camps

Sweet ‘n’ Savory Onion Quiche

(Makes 6 to 8 servings)
5 cups yellow onion, thinly sliced
1 tablespoon olive oil
½ cup Canadian bacon, diced
1 cup nonfat Swiss cheese, grated
1 tablespoon sugar
1 tablespoon flour
1 teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon nutmeg
2 eggs, 1 egg white, slightly beaten
¼ cup 2% milk
1 9-inch pie shell, unbaked
Rosemary and sautéed red onion for garnish


Preheat oven to 425 degrees. Sauté onions in olive oil until tender and translucent. Add Canadian bacon and grated cheese. In a separate bowl, combine sugar and flour with seasonings. Add slightly beaten eggs and milk to flour mixture. Put sautéed onion, ham and cheese in a pie shell; pour milk and egg mixture over onions. Bake for 35 minutes or until custard sets and top is golden brown. Serve warm.
• Wrap up a morning’s nutrition with a breakfast burrito: Fill a whole wheat or sprouted wheat tortilla with sautéed onions, scrambled eggs, tomatoes and cilantro. Top with plain yogurt and a fresh salsa like this one:


Onion-Peach Salsa

Makes 6 servings
½ cup chopped yellow onion
2 cups chopped fresh ripe or thawed frozen peaches, drained
3 tablespoons chopped cilantro leaves
2 tablespoons chopped jalapeño pepper
Fresh lime juice


Combine ingredients in medium bowl, adding salt and lime juice to taste; cover and refrigerate until ready to serve. Makes 6 servings.
Tip: Yellow onions are the best, all-purpose choice for both raw and cooked dishes. For more great tips and recipes using onions, visit www.onions-usa.org/recipes.

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