| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
Quiche, Vegetables, Brunch |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Saltines; rolled into crumbs |
| 1 |
c |
Butter; divided and melted |
| 4 |
c |
Sweet or Vidalia; onions; thin sliced |
| 4 |
|
Eggs; lightly beaten |
| 1 1/2 |
c |
Milk |
| 3/4 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Mix 1/2 cup butter with cracker crumbs and pat into 9-inch pie pan. Saute
onions in 1/2 cup butter. Put onions into the pie shell. Slowly add milk to
beaten eggs. Pour over onions. Sprinkle top with grated cheese. Bake in a
350 degree oven for about 30 minutes, or until the cheese is brown. From
the cookbook 'Savannah Style' by the Junior League of Savannah, Georgia.
Christie Aspegren, Oct 93 RR.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Apr 28,
1998
A Message from our Provider:
“Sunsets – a gift from God”