Caramelized Onion, Tomato & Chicken Pie

1 cup (250 mL) boneless, skinless chicken breasts, cooked, diced

1 pie shell, frozen, ready to bake (9" / 23 cm)

1 tbsp (15 mL) butter

1 cup (250 mL) onions, sliced

2 tsp (10 mL) balsamic vinegar

2 plum tomatoes, chopped

1/4 cup (60 mL) basil, fresh, minced

1 tbsp (15 mL) basil, fresh, minced

1 cup (250 mL) smoked gouda cheese, grated

3 eggs, medium

1/4 cup (60 mL) plain yogurt, 1-2% MF

1 tbsp (15 mL) whole wheat flour

3 tbsp (45 mL) Romano cheese, freshly grated

paprika, pinch

1 Preheat oven to 350°F (175°C).
2 Place pie shell in oven and bake for 10-15 minutes until lightly golden.
3 Melt butter (or margarine) in a non-stick pan over medium high heat. Add sliced onions and balsamic vinegar. Cover and cook, stirring regularly, over medium low heat until onions brown and caramelize.
4 Sprinkle the chicken, chopped tomato and ¼ cup (60 mL) of minced fresh basil over the bottom of the pie shell. Save the extra tablespoon for the garnish. Top with the grated gouda cheese.
5 Beat eggs with plain yogurt and whole-wheat flour. Pour over quiche. Top with grated Romano cheese and a good sprinkle of paprika and the remainder of the minced basil.
6 Place in oven and bake until browned and puffed up – about 45 minutes. The quiche is done when a knife inserted in the centre of the pie comes out clean (none is sticking to the knife). Let sit 10 minutes before serving.