Recipe by Diana #2
This is my contribution to "May--Vidalia Onion Month". Who knew there was such a thing. This quiche is sweet and mild. Wonderful served with a salad and a crusty roll. Enjoy!
Top Review by Karen Elizabeth
Lovely little quiches! I didn't have pie shells, so chose to make this using frozen puff pastry, which I rolled out and used to line muffin pans. I got 24 little quiches from 400gr pastry, and the quiche mixture was just plenty (I had to planned to mix a little more if I was short, but in fact, it was fine.) I cooked them until I could see that they were ready, probably about 25 - 30 minutes. We all love quiche, and these little treats are no exception, thank you Diana! Made for Aussie swap#24.
- 2 tablespoons butter
- 2 lbs vidalia onions, about 4 thinly sliced
- 9 inches unbaked pie shells
- 1 1⁄2 cups grated swiss cheese or 1 1⁄2 cups cheddar cheese
- 6 eggs
- 1 1⁄2 cups cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons chives, chopped
Directions See How It's Made
- Preheat oven to 350°.
- Melt butter in a large frying pan, and add sliced onions.
- Sautéuntil transparent. Set aside to cool.
- Sprinkle 1 cup of cheese in the bottom of the pie plate.
- Add the cooled onions.
- Mix together eggs, cream, salt and pepper.
- Pour over the onions and top with remaining cheese and chives.
- Bake for 40 - 50 minutes, or until mixture is set.
- Allow to cool slightly before serving.