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Onion Quiche
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  • 3 cups (700 ml) thinly sliced yellow onions
  • 3 tbsp (45 ml) butter or margarine
  • 1 cup (225 ml) thinly sliced green onions
  • 3 eggs
  • 1 cup (225 ml) heavy cream
  • 1/4 tsp (1 ml). hot pepper sauce
  • 1/2 cup (125 ml) 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 (175 C.).
  • 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.

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