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Pepperoni Vidalia Onion Quiche


6 c Onions, minced
2 tbs Olive oil
1 tbs Butter
1 1/2 tbs Flour
3 Eggs
1/2 c Half & half
1/3 c Plain yogurt
1 teaspoon Salt
1/8 tsp Fresh ground pepper
1/8 tsp Ground nutmeg
1/2 c Grated Swiss cheese
12 -18 thin slices of pepperoni
1 8-inch partially baked pastry shell

Sauté onions with oil and butter in heavy skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about l-2 minutes. Cool well. Beat eggs, add half & half, yogurt, salt, pepper and nutmeg. Add to cooled onions.

Sprinkle half the cheese on bottom of pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake for 10 minutes at 450, reduce heat to 300 and bake 20 minutes longer.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.