Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 5 mediums | Vidalia Onions -- thinly |
| \N \N | Sliced |
| 1 \N | 9 Inch Pie Crust -- |
| \N \N | Partially baked |
| 1 cup | Swiss Cheese -- grated |
| 2 \N | Eggs |
| 2 \N | Egg Yolks |
| 1 cup | Milk |
| ½ cup | Heavy Or Whipping Cream |
| 1 teaspoon | Salt |
| \N \N | Cayenne Pepper -- to taste |
1. Preheat oven to 350 F.
2. Melt the butter in a heavy saucepan. Add the onions and cook over medium-low heat until they are limp but not the least bit brown.
3. Drain the onions and arrange them in the pastry shell. Cover the onions with the grated cheese.
4. Beat the eggs, egg yolks, milk, and cream together. Season with salt and cayenne pepper, and pour over the cheese.
5. Place the pie pan on the lower shelf of oven and bake until the pie has puffed in the middle and is golden brown all over, 35 to 40 mins.
Serves 6.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-27-95 (159) Fido: Cooking