Onion & Noodle Pie
Source: Spice it up! Spring 2009
Ingredients
Adjust Servings:
| 2 1/2 cups onions thinly sliced | |
| 2 tablespoons no salt margarine | |
| 2 cups fine egg noodles uncooked (NoYolks© are a good choice) | |
| 250g light cream cheese (cubed) | |
| Freshly ground black pepper | |
| 6 eggs | |
| 2 egg whites | |
| 1/4 cup parmesan cheese grated | |
| 3/4 cup of unsweetened, unfortified rice milk | |
| 1/4 cup parsley chopped | |
| 3 tablespoons dried bread crumbs | |
| 2 tablespoons chopped parsley for garnish |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 313kcal | ||||||||||||||||||
| Protein | 17g | ||||||||||||||||||
| Carbohydrates | 28g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 15g | ||||||||||||||||||
| Saturated Fat | 7g | ||||||||||||||||||
| Cholesterol | 225mg | ||||||||||||||||||
| Sodium | 313mg | ||||||||||||||||||
| Potassium | 360mg | ||||||||||||||||||
| Phosphorus | 227mg | ||||||||||||||||||
SUGGESTION:
Can be prepared ahead of time and heated up in portions.
Note: Keeps 3-4 days in the fridge. Wrap in foil.
Onion & Noodle Pie:
Downloadable/printer-friendly version
Ingredients
-
2 1/2 cups onions thinly sliced
-
2 tablespoons no salt margarine
-
2 cups fine egg noodles uncooked (NoYolks© are a good choice)
-
250g light cream cheese (cubed)
-
Freshly ground black pepper
-
6 eggs
-
2 egg whites
-
1/4 cup parmesan cheese grated
-
3/4 cup of unsweetened, unfortified rice milk
-
1/4 cup parsley chopped
-
3 tablespoons dried bread crumbs
-
2 tablespoons chopped parsley for garnish
Preparation
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1
Done
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Pre-heat oven to 350°F (conventional). |
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2
Done
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In a large frying pan, cook the onions with the margarine over medium heat until very soft and golden, stirring frequently (15-20 minutes). |
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3
Done
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Bring 1/2 quart (1.5 litres) of water to a boil and cook noodles according to package directions. |
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4
Done
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Prepare noodle mixture: drain noodles and add them to the pan with the cooked onions. Toss with cream cheese to coat evenly. Season with black pepper to taste. Add parmesan cheese. |
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5
Done
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Prepare egg mixture: mix eggs and egg whites in a medium bowl. Add rice milk and parsley. |
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6
Done
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Grease a 2” deep, 10 inch wide quiche pan and dust with bread crumbs. |
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7
Done
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Put noodle mixture in the bottom of the pan, spreading evenly. Pour egg mixture over it and garnish with parsley. |
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8
Done
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Place pan in the middle of pre-heated oven and bake for 40 minutes or until golden and set. |
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9
Done
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Remove from oven and allow to cool 10 minutes before cutting. Serve with fresh arugula salad. |
