Yield: 2 Servings
Measure | Ingredient |
---|---|
6 cups | Onions, minced |
2 tablespoons | Olive oil |
1 tablespoon | Butter |
1½ tablespoon | Flour |
3 \N | Eggs |
½ cup | Half & half |
⅓ cup | Plain yogurt |
1 teaspoon | Salt |
⅛ teaspoon | Fresh ground pepper |
⅛ teaspoon | Ground nutmeg |
½ cup | Grated Swiss cheese 18 thin slices of pepperoni |
1 \N | 8-inch partially baked pastry shell |
Saute 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 eegs, add half&half, yogurt, salt, pepper and nutmeg. Add to cooled onions. Sprinkle half the cheese on bottom of prebaked 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.