This is a reliable outstanding standby.
One deep dish pie pan. Do not use a regular pie dish because the filling will not fit.
One pie crust, rolled out to fit the dish with a small edge.
6 eggs
2 cups light cream
pinch of nutmeg
1/2 teaspoon salt and pepper
2 sliced onions
Two tablespoons butter
1/2 teaspoon salt and pepper
1/2 teaspoon sugar
3 slices white american cheese
3 slices muenster cheese
3 slices yellow cheddar
3 slices swiss cheese
3 slices Hoffman’s cheddar cheese
Put the onions, butter, salt, pepper and sugar in a pan and slowly caramelize the onions. This takes at least twenty minutes. Cook them slowly because they will burn and you do not want that flavor.
Heat the oven to 400 degrees.
Place the pie crust in the pie pan.
Layer all the cheese.
Put the onions on top.
Mix the eggs with the cream, salt, pepper and nutmeg.
Whip the eggs very well but not frothy.
Pour the eggs on top of the onions.
Place the pie plate on the bottom rack in the oven.
Bake for one hour or until the pie stops jiggling.
Better to over cook the quiche then to under cook it.
I served this with the BLT Salad, a toasted crumpet and fresh fruit.
It was a pretty good brunch if I have to say so myself.
