| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Swiss |
Cheese/eggs, Pork, Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Minced sweet onions |
| 1 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 1/8 |
ts |
Fresh ground pepper |
| 1 |
tb |
Butter |
| 1/8 |
ts |
Ground nutmeg |
| 1 1/2 |
tb |
Flour |
| 1/2 |
c |
Grated Swiss cheese |
| 3 |
|
Eggs |
| 18 |
|
Thin slices pepperoni |
| 1/2 |
c |
Half and half |
| 8 |
|
In prebaked pastry shell |
| 1/3 |
c |
Yogurt |
INSTRUCTIONS
Saute onions with oil and butter in skillet over low heat until well done,
stirring often. Do not brown. Sprinkle with flour and continue cooking
slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt,
salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese
on the bottom of the pre-baked pastry shell and fill with egg-onion
mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese.
Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20
minutes more.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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