Ingredients
2 sweet onions, halved and sliced1 tablespoon butter1 frozen deep-dish pie crust (9 inches)1 cup egg substitute1 cup fat-free evaporated milk1 teaspoon salt1/4 teaspoon pepper
Preparation
In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, preheat oven to 450°. Line un-pricked crust with a double thickness of heavy-duty foil.
Bake crust 6 minutes. Remove foil; cool on a wire rack. Reduce oven setting to 425°.
Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.
