Ingredients:

1 refrigerated pie crust (from 15-ounce box) or Pie Dough for Single Crust
2 teaspoons butter
1 large onion, fi nely chopped
2 large eggs
2 large egg whites
½ cup shredded Gruyère cheese
1½ cups low-fat (1%) milk
½ teaspoon salt
1/8 teaspoon black pepper
Pinch ground nutmeg

Directions:

Preheat oven to 425°F.

Press dough onto bottom and against side of 9-inch pie plate; crimp edge. Line dough with sheet of foil and fill with dried beans or rice. Bake 10 minutes. Remove foil with beans; bake until crust is golden, 5–10 minutes longer. Set aside on wire rack.

Reduce oven temperature to 350°F.

Melt butter in large nonstick skillet over medium heat. Add onion and cook, stirring, until golden, about 10 minutes.

Whisk together eggs, egg whites, ¼ cup of Gruyère, the milk, salt, pepper, and nutmeg in medium bowl. Spread onion over bottom of pie shell. Pour egg mixture over onion and sprinkle with remaining ¼ cup cheese.

Bake until quiche is golden and knife inserted into center comes out clean, about 35 minutes. Cut into 8 wedges and serve hot, warm, or at room temperature.