Ingredients Jump to Instructions ↓

  1. 1 unbaked pastry shell (9 inches)

  2. 2 medium sweet onions, thinly sliced

  3. 2 tablespoons olive oil

  4. 3 eggs

  5. 1/2 cup crumbled feta cheese

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon coarsely ground pepper

  8. 1/8 teaspoon ground nutmeg

  9. 1/8 teaspoon hot pepper sauce

  10. 3/4 cup half-and-half cream

  11. 1/2 cup milk

  12. 1 tablespoon Dijon mustard

  13. 6 green onions, thinly sliced

  14. 2 tablespoons minced chives

  15. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended. Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. Bake at 375° for 30-40 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.


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