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

 

Directions:
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
Salt
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.