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Title: Onion Pepperoni Quiche
Categories: Entree Meat Vegetable Cheese
Yield: 8 Servings
| 2 | c | Onions, minced |
| 1 | tb | Olive oil |
| 1 | ts | Butter |
| 1 1/2 | tb | Flour |
| 3 | Eggs | |
| 1/2 | c | Milk |
| 1/3 | c | Plain yogurt |
| 1 | ts | Salt |
| 1/8 | ts | Fresh ground pepper |
| 1/8 | ts | Nutmeg |
| 1/2 | c | Swiss cheese, grated, divided |
| 18 | sl | Pepperoni (thin slices) |
| 1 | Pastry shell (8-inch, partially baked) |
Saute minced onions over medium heat in olive oil and butter. Cook until onions are treaslucent. Sprinkle with flour and continue cooking slowly about one or two minutes, stirring. Cool thoroughly.
Beat eggs; add milk, yogurt, salt, pepper, and nutmeg; add to cooled onions. Sprinkle 1/4 cup grated Swiss cheese on an 8-inch partially baked pastry shell. Fill with egg-onion mixture.
Arrange 12 to 18 thin slices of pepperoni over all. Sprinkle with 1/4 cup grated Swiss cheese. Bake for 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake 20 minutes longer, until set. Cut into wedges to serve.
Donna Lou Morgan (c) Salt Lake Tribune, May 12, 1993.
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