Ingredients
1 unbaked pastry shell (9 inches)2 medium sweet onions, thinly sliced2 tablespoons olive oil3 large eggs1/2 cup crumbled feta cheese1/2 teaspoon salt1/4 teaspoon coarsely ground pepper1/8 teaspoon ground nutmeg1/8 teaspoon hot pepper sauce3/4 cup half-and-half cream1/2 cup whole milk1 tablespoon Dijon mustard6 green onions, thinly sliced2 tablespoons minced chives1/3 cup grated Parmesan cheese
Preparation
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 in the center comes out clean.
