| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Onions minced |
| 1 Esslöffel | olive oil |
| 1 Teelöffel | butter |
| 1 1/2 Esslöffel | flour |
| 3 | eggs |
| 1/2 Tasse | milk |
| 1/3 Tasse | yogurt plain |
| 1 Teelöffel | salt |
| 1/8 Teelöffel | pepper freshly ground |
| 1/8 Teelöffel | nutmeg |
| 1/2 Tasse | Swiss cheese, grated, divided |
| 18 Scheibe | Pepperoni (thin slices) |
| 1 | Pastry shell (8-inch, partially baked) |
|
Saute minced onions over medium heat in olive oil and butter. Cook until onions are treaslucent. Sprinkle with flour and continue cooking slowly about one or two minutes, stirring. Cool thoroughly.
Beat eggs; add milk, yogurt, salt, pepper, and nutmeg; add to cooled onions. Sprinkle 1/4 cup grated Swiss cheese on an 8-inch partially baked pastry shell. Fill with egg-onion mixture.
Arrange 12 to 18 thin slices of pepperoni over all. Sprinkle with 1/4 cup grated Swiss cheese. Bake for 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake 20 minutes longer, until set. Cut into wedges to serve.
|
|
Anmerkungen zum Rezept:
|
