| 1 | Shredded 2 ?cups thinly sliced onion ?tsp salt 3 medium eggs, beaten dash freshly ground pepper ?cup instant nonfat dry milk powder dash ground nutmeg 2/3 cup water make the crust: prepare a 9-inch pie plate with vegetable pan-coating. |
| 2 | Combine crumbs and margarine thoroughly; press evenly with the back of a spoon into the bottom and sides of prepared pie plate. |
| 3 | Set aside prepare the filling: preheat oven to 325 degrees. |
| 4 | Melt margarine in a frying pan. |
| 5 | Add onion and saut?over low heat, stirring until clear and tender but not brown. |
| 6 | Turn onion into cracker crust and spread evenly. |
| 7 | Combine all remaining filling ingredients and mix well. |
| 8 | Heat over low heat, stirring only until cheese melts. |
| 9 | Pour carefully on top of onion. |
| 10 | Bake about 45 minutes or until custard is set. |
| 11 | Knife tip inserted in center should come out clean. |
| 12 | 6 servings (yield: 9-inch pie) 1 serving: 1/6 pie nutritive values per serving: 15 gm. |
| 13 | Carbohydrates; 15 gm. |
| 14 | Protein; 23 gm. |
| 15 | Fat; 329 calories; 0.9 gm. |
| 16 | Fiber; 483 mg. |
| 17 | Sodium; 167 mg. |
| 18 | Cholesterol food exchanges per serving: 2 high-fat meat exchanges plus 1 ?fat exchange plus 1 starch exchange. |
| 19 | Low-sodium diets: this recipe is not suitable |
