THREE ONION TART

CRUST: 1 Cup Flour 2 Tablespoons Whole Wheat Flour 1/8 Teaspoon Pepper 1/4 Cup Reduced Calorie Margarine, cut into pieces 2 to 3 Tablespoons Ice Water

FILLING: 1/4 Cup Chicken Broth 1 Cup Yellow Onion, chopped 3/4 Cup Sliced Leek, white part only 1/4 Cup Scallion, sliced 1 Cup Fat Free Milk 2/8 Cup Liquid Eggs 2 Teaspoons Cornstarch 1/2 Teaspoon Dried Basil 1/4 Teaspoon Pepper Pinch of Red Pepper 5 1/4 Ounce Gruyere Cheese, shredded

CRUST:Combine all the dry ingredients. Cut the margarine into the flour mixture. Stir in the water, 1 tablespoon at a time. Just until it forms a dough. Roll into a ball and chill for 30 minutes. Preheat oven to 375°. In a skillet, add the chicken broth and onions, simmer until heated; 5 minutes. Whisk together the milk, eggs, cornstarch, basil and peppers. Roll the dough between waxed paper, into a 11 inch circle. Fit the dough into a 9 inch pie pan. Prick the shell and trim the overhang to 1/4 inch. Bake for 10 minutes. Brush the crust with 1 tablespoon of the milk egg mixture. Bake for 2 to 3 minutes longer. Cool slightly. Sprinkle the onions and cheese evenly over the crust. Pour the remaining egg, milk mixture over all. Bake for 30 minutes.

SERVINGS 6; CALORIES 294; FAT 15.7 g; PROTEIN 13 g; CARBS 25.4 g; FIBER 1.8 g; CHOL 27 mg; IRON 1.7 mg; SODIUM 258 mg; CALC 322 mg SERVING SIZE= 1/6 of the Pie

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Updated 12/7/99