Ingredients

3 large red onions, thinly sliced in 1-inch lengths

2 cups whole eggs, beaten (approximately 8 large eggs)

1 cup half & half

1 cup heavy cream

1/3 cup Parmesan cheese, grated

1 Tablespoon nutmeg

1 teaspoon salt

2 teaspoons garlic powder

1/2 teaspoon red cayenne pepper

1 cup Swiss cheese, grated

1 cup mozzarella cheese, grated

Pastry

1-1/2 cup pastry flour

pinch of salt

4 Tablespoons cold butter

2 Tablespoons shortening

5 Tablespoons very cold milk

Pastry: (Remember to work with cold ingredients. The colder the ingredients, the better the shell. Work the dough quickly.) Place salt and flour in bowl. With 2 knives or 2 forks, cut the butter and shortening into the flour until the mixture is the consistency of large crumbs. Add cold milk 1 Tablespoon at a time. Roll into a sheet on a floured smooth surface.

Saute red onions in canola oil past their translucent stage. They will start to brown and begin to sweeten. Set aside and allow to cool. Drain off any excess oil. Combine the eggs, half & half, cream, Parmesan cheese, nutmeg, salt, garlic powder, and cayenne pepper. Beat together with wire whisk (an electric beater may also be used). Set aside.

Grease quiche pan well with soft butter. Lay pastry in the pan and press against sides. With a fork, prick the shell. Arrange grated mozzarella and Swiss cheese in the pastry in layers between the sauteed onions. Pour egg/cream mixture in the pastry. Put pan in preheated 350-degree oven on cookie sheet to collect any spills. Bake approximately 1 hour. Give the knife or toothpick custard test (insert knife in middle of pie; it's done if knife comes out clean). Set aside to cool and set up. Serve warm with Chili-Sweet Potato Fries with Roast Corn.

Serves: 6 to 8

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• American Artists Gallery House Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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