Double Onion Quiche
|Thinly sliced yellow onions||3 Cup (48 tbs)|
|Thinly sliced green onions||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Milk||1 Ounce (1 Package)|
|Ranch salad dressing mix||1⁄2 Cup (8 tbs) (1 Package, 1 Recipe)|
|9 inch deep dish pastry shell||1 , baked and cooled|
|Fresh oregano sprig||1 Tablespoon|
Preheat oven to 350°F.
In medium skillet, saute yellow onions in butter, stirring occasionally, about 10 minutes.
Add green onions and cook 5 minutes longer.
Remove from heat and let cool.
In large bowl, whisk eggs until frothy.
Whisk in cream, cheese, pepper sauce and salad dressing mix.
Stir in onion mixture.
Pour egg and onion mixture into baked and cooled pastry shell.
Bake until top is browned and knife inserted in center comes out clean, 35 to 40 minutes.
Cool on wire rack 10 minutes before slicing.
Garnish with oregano.