Peperoni-vidalia onion quiche
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Onions, minced |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Butter |
| 1½ | tablespoon | Flour |
| 3 | 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 | 8-inch partially baked pastry shell | |
Directions
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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