Ingredients
2 large onions, thinly sliced2 tablespoons butter2 tablespoons minced fresh sage1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 unbaked pastry shell (9 inches)1 cup shredded cheddar cheese4 large eggs1 can (12 ounces) evaporated milk1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground nutmeg
Preparation
In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese.
Bake at 425° for 15 minutes. Reduce heat to 375°; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
