Peperoni-vidalia onion quiche

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.

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