Pepperoni onion quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Minced sweet onions |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| ⅛ | teaspoon | Fresh ground pepper |
| 1 | tablespoon | Butter |
| ⅛ | teaspoon | Ground nutmeg |
| 1½ | tablespoon | Flour |
| ½ | cup | Grated Swiss cheese |
| 3 | Eggs | |
| 18 | Thin slices pepperoni | |
| ½ | cup | Half and half |
| 8 | In prebaked pastry shell | |
| ⅓ | cup | Yogurt |
Directions
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
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