| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Pies |
2 |
Servings |
INGREDIENTS
| 6 |
c |
Onions, minced |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 1/2 |
tb |
Flour |
| 3 |
|
Eggs |
| 1/2 |
c |
Half & half |
| 1/3 |
c |
Plain yogurt |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Fresh ground pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Grated Swiss cheese 18 thin slices of pepperoni |
| 1 |
|
8-inch partially baked pastry shell |
INSTRUCTIONS
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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