posted by Ann 06-24-98 1:15 PM
Cheese and Onion Quiche
pre-baked 9" pie shell in its ring or tin
2-3 c. sliced onions cooked to very tender in
1/4 c. lightly pressed down, coarsely grated Swiss cheese
2 T olive oil and seasoned with salt pepper, and sage.
1 1/2 c. of the preceding all-purpose custard
Preheat the oven to 375F & put the rack in the upper-third level.
Spread half the cheese in the bottom of the pie shell, spread on the onions, & top with the remaining cheese.
Beat up the custard briefly & pour it over the onions, filling the shell to within 1/8" of the rim if it's straight-sided, not much more than halfway if the shell is slant-sided & the sides seem at all fragile.
Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned.
For serving, slip the warm quiche out of its ring or pan & on a serving board or platter, or serve from the pan cut in wedges.
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