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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I reach for this recipe often because itâs so versatileyou can serve it for brunch, as a side dish or as a meatless entree. The fresh sage adds great flavor to the onions. Ingredients:
2 large onions, thinly sliced |
2 tablespoons butter |
2 tablespoons minced fresh sage |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1 unbaked pastry shell (9 inches) |
1 cup (4 ounces) shredded cheddar cheese |
4 eggs |
1 can (12 ounces) evaporated milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese.
2. Bake at 425° for 15 minutes. Reduce heat to 375°; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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