Category : Vegetables
Author : Angel
Hits : 5202
Date : 27/02/2002
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.
Broccoli is available year-round from California, and available from Washington from June through October.
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