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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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When Vidalia onions appear at our markets in the early Spring, I rush home to make this pie. You can omit the crust for less carbs, and it freezes beautifully. Ingredients:
1 pound thinly sliced vidalia onions |
4 tablespoons butter |
2 eggs, beaten |
1/2 cup sour cream |
dash each of: salt, pepper, garlic and tabasco |
1 cup grated gruyere cheese |
1 pie crust (i usually use the refrigerated crusts) |
1/4 cup fresh grated parmesan cheese |
Directions:
1. In a large skillet, sauté sliced onions in butter until nicely golden. In bowl, mix together eggs, sour cream and seasonings; add egg mixture to sautéd onions. Add gruyere cheese and gently stir mixture to blend ingredients. Pour into a 10-inch glass pie plate lined with a pie crust (I like to pre-bake my crust for 8 minutes at 350 degrees before adding the filling). Top quiche with the parmesan cheese. Bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake another 15 minutes.
2. Note: if you omit the pie crust, just pour the filling into a well buttered 10-inch glass pie plate as bake as directed.
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