posted by techgoddess 12-09-100 11:01 AM
3 cups thinly sliced yellow onions
3 Tbls. butter or margarine
1 cup thinly sliced green onions
1 cup heavy cream
1/4 tsp. hot pepper sauce
1/2 cup grated Parmesan cheese
1 package Hidden Valley ranch dressing mix
1 9-inch deep dished pastry shell (baked and cooled)
Preheat oven to 350 degrees. In a 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 a large bowl, whip eggs until frothy. Whisk in cream, Parmesan 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 for 10 minutes before slicing.
Makes 8 servings.
Weekend Brunch Quiche
1 Pie Crust (10-inch)
1 (8-oz.) package cream cheese
1 cup milk
4 eggs (beaten)
1/4 cup onion (chopped)
1 Tbl. margarine
1 (10-oz.) package frozen spinach (cooked and drained)
1 cup shredded Swiss cheese
6 slices bacon (cooked and crumbled)
Dash of pepper
Bake pie crust in 400 degree oven for 12 to 15 minutes or until lightly brown. Combine cream cheese and milk in saucepan; stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended. Saute onions in margarine. Add onions and remaining ingredients to cream cheese mixture; mix well. Pour in pie crust. Bake at 350 degrees 35 to 40 minutes or until set.
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